Make-Ahead Antipasto Skewers
Cold, no-cook antipasto skewers layered withsalami, olives, marinated artichoke hearts, cherry tomatoes, and mozzarellapearls. Assembled in stages so nothing turns soggy, even when made a day ahead.
Ingredients
- 24 fresh mozzarella pearls (ciliegine), patted dry
- 24 cherry or grape tomatoes, patted dry
- 6 ounces salami or soppressata, sliced and folded into quarters
- 24 pitted olives (a mix of Castelvetrano and kalamata)
- 1 jar (12 to 16 ounces) marinated artichokehearts, drained, patted dry, and halved if large
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 small garlic clove, minced
- ½ tsp dried oregano
- Salt and pepper, to taste
- 12 (6 inch) bamboo skewers
Instructions
- Pat the mozzarella pearls and tomatoes dry with paper towels and set aside on a separate plate.
- Fold each slice of salami into quarters.
- Thread one olive onto each skewer, followed by a folded piece of salami, an artichoke heart half, and a tomato.
- Store the partially assembled skewers, uncovered by mozzarella, flat on a paper towel-lined tray, loosely covered with plastic wrap, for up to 24 hours.
- Whisk together the olive oil, red wine vinegar, garlic, oregano, salt, and pepper in a small bowl.
- Just before serving, thread a mozzarella pearl onto the top of each skewer.
- Drizzle the vinaigrette over the finished skewers and serve immediately.
Notes
Keep the mozzarella and dressing separate from the rest of the skewer until close to serving time to prevent a watery tray. Store any leftover un-dressed skewers flat in the fridge for up to 24 hours.