Antipasta Skewers Recipe

Soak skewers (if wooden)

If using wooden skewers, place them in water and soak for 15–30 minutes to prevent burning and splitting.

Prepare the greens: in a medium bowl combine mixed salad greens, 1 tablespoon extra-virgin olive oil, 1 teaspoon fresh lemon juice, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Toss gently to coat and set aside in a single layer on the serving platter where skewers will be arranged.

Plan each skewer composition: for 12 skewers aim for 2 antipasto bites per skewer (approximately 24 components total). Example order for each skewer: a folded slice of salami (or prosciutto), a marinated mozzarella ball, a cherry tomato, a marinated artichoke quarter, a roasted red pepper strip (folded), and a kalamata olive. Alternate pepperoncini or pepper ring on every other skewer for variety.

Assemble the skewers: thread ingredients onto each skewer in the planned order, leaving about 1 inch of skewer at each end for handling. Compress ingredients slightly so they stay in place but do not overpack.

For prosciutto: if using prosciutto slices instead of salami, fold each slice into a loose rosette or ribbon and thread onto the skewer so it provides volume without tearing delicate prosciutto.

If any components are large (artichoke heart quarters, roasted pepper strips), fold or cut to ensure even bite-sized pieces so skewers are balanced and easy to eat.

Make the drizzle: in a small bowl whisk together 6 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon fresh lemon juice, 1 minced garlic clove, 2 tablespoons chopped basil, 1 tablespoon chopped parsley, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.

Taste and adjust seasoning: if too sharp, add a little more olive oil; if too mild, add a touch more vinegar or salt. Let the drizzle sit for 5–10 minutes to allow flavors to meld.

Lightly brush or spoon the herb-garlic drizzle over the assembled skewers, covering all sides. Reserve about 1 tablespoon of the drizzle to toss with the greens if desired.

Arrange the skewers: place the dressed greens in a shallow layer on a serving platter and lay the skewers on top of the greens. This creates a bed that catches any dripping marinade and presents nicely.

Sprinkle finish: grate 1/4 cup fresh Parmesan or Pecorino over the skewers and greens. Add lemon wedges on the platter for guests who want an extra squeeze of brightness.

Final seasoning: if desired, drizzle the reserved tablespoon of herb-garlic dressing over the greens and give a final light sprinkle of black pepper.

Serve immediately at room temperature. Provide small plates and napkins—skewers are best eaten within 1 hour of assembly to keep components fresh and avoid sogginess from the dressing.