Go Back
Colorful Mediterranean Antipasto Skewers featuring cherry tomatoes, olives, fresh mozzarella, basil, and cured meat arranged on a white plate.
Daniel

Mediterranean Antipasto Skewers

Colorful no-cook skewers loaded with marinated artichokes, creamy mozzarella, and briny olives - perfect for effortless entertaining.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian, Mediterranean
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Skewers
  • 8 oz fresh mozzarella balls (ciliegine) drained, about 24 balls
  • 12 oz marinated artichoke hearts quartered, from jar
  • 12 oz cherry tomatoes
  • 6 oz pitted Castelvetrano olives or other green olives
  • 4 oz soppressata or other dry salami sliced into 1-inch rounds, then halved
  • 24 fresh basil leaves large leaves
For the Finishing Drizzle
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp marinated artichoke oil from jar
  • 1 tsp red wine vinegar
  • 0.5 tsp dried oregano
  • flaky sea salt for finishing

Equipment

  • 12 wooden or metal skewers (6-inch)
  • Small bowl for marinade

Method
 

Prep
  1. Drain mozzarella, artichokes, and olives thoroughly. Spread on paper towels and pat very dry - excess moisture will make the skewers slippery and dilute the flavors. Let sit while you prep everything else.
  2. In a small bowl, whisk together olive oil, reserved artichoke oil, red wine vinegar, and oregano. Set aside to let the flavors meld.
Assemble
  1. Fold each basil leaf in half if large. Thread onto each skewer in this order: tomato, folded basil, mozzarella ball, artichoke quarter, folded salami half-moon, olive. Press gently so ingredients nestle together without crushing. Repeat to make 12 skewers.
  2. Lay skewers on a serving platter. Whisk the oil mixture once more and drizzle evenly over all the skewers. Sprinkle lightly with flaky salt. Let sit at room temperature for 10 minutes before serving so the flavors come together.

Notes

Make these up to 4 hours ahead and refrigerate uncovered - the flavors actually improve. Just drizzle with oil and add salt right before serving. For a vegetarian version, swap the salami for roasted red pepper strips or marinated mushrooms. If your tomatoes are very ripe, thread them carefully or they will split.