If using wooden skewers, soak them in warm water for 10 minutes to prevent burning and cracking. Pat all ingredients dry with paper towels (especially marinated mozzarella and artichokes) so vinaigrette adheres without making skewers soggy.

Layer ingredients

Hold one skewer and thread ingredients in this repeating pattern: cherry tomato, basil leaf (folded if large), mozzarella ball, folded salami slice (or a small roll), roasted red pepper strip (folded), artichoke quarter, kalamata olive, prosciutto slice (folded). Repeat pattern to fill skewer leaving about 1 inch of skewer at the top for handling. Assemble all 8 skewers the same way, distributing ingredients evenly.

Arrange assembled skewers on a serving platter with a little space between each so they look attractive and are easy to pick up.

Herb vinaigrette & finishing

Make vinaigrette

In a small bowl or jar combine extra-virgin olive oil, red wine vinegar, lemon juice, minced garlic, chopped oregano, chopped parsley, crushed red pepper flakes, sea salt and black pepper. Whisk or shake vigorously until well emulsified.

Taste and adjust

Taste the vinaigrette and adjust seasoning — add more salt, pepper, or lemon if desired. The vinaigrette should be bright and slightly tangy to complement the cured meats and cheeses.

Dress skewers

Using a spoon or small brush, drizzle or lightly brush about 2 to 3 teaspoons of the vinaigrette over each skewer, ensuring some vinaigrette coats the cheese, tomatoes and meats. Reserve remaining vinaigrette to serve on the side for guests to add more if desired.

Garnish and serve

Sprinkle any remaining chopped parsley over the platter and, if desired, add a light dusting of flaky sea salt and an extra grind of black pepper over skewers. Serve immediately at room temperature so flavors are bright, or refrigerate up to 1 hour (bring back to room temp 15 minutes before serving).