Antipasto skewers are the ultimate party food that looks impressive but requires absolutely no cooking. These beautiful little skewers bring together all the best flavors of an Italian antipasto platter in convenient, hand-held bites. Imagine layers of savory salami, creamy mozzarella, tangy marinated vegetables, briny olives, and fresh basil all threaded onto a single stick and drizzled with a zesty Italian dressing. They’re perfect for gatherings, game day spreads, holiday parties, or even a quick lunch when you want something light and flavorful. The best part is you can customize them with your favorite ingredients and prepare them hours ahead of time. Each skewer is a complete flavor experience that captures the essence of Italian cuisine without spending hours in the kitchen. Your guests will think you worked much harder than you actually did.
Serving Quantity: Makes 20 to 24 skewers
Cooking Time: 20 minutes (assembly time, no cooking required)
1. Ingredients
- 20 to 24 wooden or bamboo skewers (6 to 8 inches long)
- Eight ounces salami, folded into quarters
- Eight ounces pepperoni slices
- Eight ounces fresh mozzarella balls (ciliegine or bocconcini)
- One jar marinated artichoke hearts, drained (12 ounces)
- One jar roasted red peppers, drained and cut into squares (12 ounces)
- 20 to 24 cherry tomatoes
- 20 to 24 pitted olives (kalamata, green, or black)
- One bunch fresh basil leaves
- Half cup olive oil
- Two tablespoons balsamic vinegar
- One teaspoon Italian seasoning
- Half teaspoon garlic powder
- Salt and black pepper to taste
2. Prepare All Your Ingredients
Start by getting all your ingredients ready for assembly. Drain the marinated artichoke hearts and roasted red peppers, patting them dry with paper towels to remove excess moisture. If your artichoke hearts are large, cut them in half or into quarters. Cut the roasted red peppers into roughly 1-inch squares. If you bought a large ball of fresh mozzarella instead of the small balls, cut it into bite-sized cubes. Wash and dry the cherry tomatoes and basil leaves. For the salami, fold each slice into quarters to create a small, compact piece that’s easy to thread onto the skewer.
3. Set Up Your Assembly Station
Arrange all your prepared ingredients in small bowls or on a large cutting board so everything is within easy reach. This makes the assembly process much faster and more enjoyable. Place your skewers on a clean work surface. You might want to lay down parchment paper or work directly on a large platter that you’ll use for serving. Having everything organized before you start threading makes the whole process smooth and efficient.
4. Thread the First Layer
Start building your skewers by threading on the first ingredient. Begin with a folded piece of salami, pushing it about an inch from the bottom of the skewer. The folded salami creates nice texture and holds its shape well. Make sure not to push the ingredients too close to the bottom, as you want to leave some room for people to hold the skewer comfortably. Thread the salami so it creates a small ruffle or wave rather than lying flat.
5. Add the Cheese and Vegetables
Next, thread on a mozzarella ball, followed by a piece of roasted red pepper. Then add an artichoke heart piece. The combination of creamy cheese and tangy marinated vegetables creates a perfect flavor balance. Push each ingredient snugly against the previous one, but not so tight that the skewer becomes difficult to eat. The ingredients should touch but still have their own space.
6. Layer in More Meats and Produce
Add a folded piece of pepperoni next, then thread on a fresh basil leaf by piercing it through the center. The basil adds a pop of color and fresh flavor that brightens up all the rich, savory ingredients. Follow the basil with a cherry tomato, pushing it gently onto the skewer. The tomato adds juiciness and a sweet-tart element that complements everything else beautifully.
7. Finish the Skewer
Complete your skewer by adding an olive at the top. The olive acts as a natural cap that keeps all the other ingredients from sliding off. You can use any type of olive you prefer, whether it’s kalamata, green Castelvetrano, or classic black olives. Each type brings its own unique flavor profile. Make sure there’s enough skewer sticking out at the top so the olive is secure. Repeat this entire threading process with all remaining skewers until you’ve used up your ingredients.
8. Arrange on a Platter
Once all your skewers are assembled, arrange them on a large serving platter. You can lay them flat in rows, stand them upright in a glass or vase, or arrange them in a circular pattern. For an extra elegant presentation, line your platter with fresh lettuce leaves or arrange some extra fresh basil around the edges. The colorful ingredients create a naturally beautiful display that needs very little additional decoration.
9. Make the Dressing
In a small bowl or jar with a lid, combine the olive oil, balsamic vinegar, Italian seasoning, garlic powder, salt, and black pepper. Whisk everything together vigorously or shake the jar until the dressing is well combined and slightly emulsified. Taste and adjust the seasoning if needed. You can add a pinch of red pepper flakes if you like some heat, or a teaspoon of honey if you prefer a sweeter dressing.
10. Drizzle and Serve
Just before serving, drizzle the Italian dressing over all the skewers using a spoon or by pouring it from the jar in a thin stream. You can also serve the dressing on the side in a small bowl for dipping if you prefer. The dressing adds moisture and ties all the flavors together beautifully. These skewers are best served at room temperature, so take them out of the refrigerator about 15 minutes before your guests arrive if you made them ahead.
11. Nutrition Information Per Skewer
- Calories: 165
- Total fat: 13 grams
- Saturated fat: 4 grams
- Cholesterol: 25 milligrams
- Sodium: 520 milligrams
- Total carbohydrates: 4 grams
- Dietary fiber: 1 gram
- Sugars: 2 grams
- Protein: 8 grams
12. Helpful Tips for Perfect Antipasto Skewers
- Make these skewers up to 4 hours ahead of time, cover them with plastic wrap, and refrigerate until ready to serve.
- Soak wooden skewers in water for 10 minutes before using to prevent splinters and make them easier to handle.
- Keep all ingredients roughly the same size so the skewers look uniform and are easier to eat.
- Don’t skip patting the marinated vegetables dry, as excess moisture will make everything slippery and dilute your dressing.
- Use mini skewers for a more elegant appetizer presentation or longer skewers for a heartier serving.
- Feel free to swap ingredients based on what you love, like adding cubed provolone, prosciutto, sun-dried tomatoes, or pepperoncini.
- For a vegetarian version, skip the meats and double up on cheese, vegetables, and add marinated mushrooms or grilled zucchini.
- Thread a small piece of fresh mozzarella at the bottom of each skewer to act as a stopper if ingredients start sliding.
- Make the dressing up to a week ahead and store it in the refrigerator, shaking well before using.
- Serve these alongside crackers, breadsticks, or crusty Italian bread to complete your antipasto spread.
