Wash and dry the cherry tomatoes and basil leaves. Drain the mozzarella balls well on paper towel. Cut the bell pepper into 24 bite-size pieces about 1-inch squares; pat dry to remove excess moisture.

Prepare meats

Fold each salami slice into half or roll it loosely to make a small coil that will fit attractively on a skewer. Do the same with mortadella slices. If slices are large, cut each in half crosswise before folding so each skewer gets a balanced bite.

Make dressing

In a small bowl whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until combined. Taste and adjust seasoning if needed.

Assemble skewers

Lay out skewers. For each skewer thread ingredients in the following order for visual appeal and balanced flavor: 1) cherry tomato, 2) folded salami, 3) mozzarella ball, 4) olive, 5) bell pepper piece, 6) folded mortadella, 7) basil leaf (folded if large) pushed near the skewer end. Repeat this order for all 24 skewers. Leave about 0.5 inch of skewer at the top for handling.

Dress and finish

Arrange finished skewers on a serving platter. Using a spoon, lightly drizzle the dressing over the skewers so each gets a little oil and vinegar. Alternatively, place the dressing in a small bowl for guests to dip. Garnish the platter with a few extra basil leaves if desired.

Serve

Serve immediately at room temperature. If making up to 2 hours ahead, cover lightly with plastic wrap and refrigerate; remove 15 minutes before serving and drizzle dressing just before presenting so bread/cheese don't get soggy.