Drain marinated mozzarella and artichoke hearts; pat lightly with paper towel. If mozzarella balls are large, halve them. Quarter any large olives if desired for size balance.

Tear prosciutto slices into smaller pieces that will fold or wrap nicely on a skewer. Fold salami slices into thirds or roll them to fit.

Rinse basil leaves and pat dry. If using large basil, keep whole; small leaves can be used as-is.

Make dressing

In a small bowl or jar, combine extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, crushed red pepper flakes, sea salt, and black pepper.

Whisk or shake vigorously until the dressing emulsifies and is well combined. Taste and adjust seasoning (add a little more honey for sweetness, vinegar for brightness, or salt to taste). Set aside.

Assemble skewers

Lay out all components within reach. Plan each skewer to have a balance of colors, textures, and flavors — for example: cherry tomato, mozzarella ball, salami fold, olive, artichoke, roasted red pepper strip (folded), basil leaf, pepperoncini, prosciutto piece (folded).

Thread ingredients onto each skewer in the planned order, leaving about 1–2 cm at each end for handling. Alternate soft items (mozzarella, artichoke) with firmer items (tomato, olive) so pieces don’t get crushed.

Repeat until all 12 skewers are assembled. Adjust quantities on some skewers if you want vegetarian versions (omit salami/prosciutto and add additional roasted pepper or artichoke).

Finish & serve

Arrange assembled skewers on a serving platter. Spoon or lightly brush the prepared dressing over the skewers — about 1–2 teaspoons per skewer — or serve the dressing on the side in a small bowl for guests to dip.

Optional: garnish with extra basil leaves and a light sprinkle of flaky sea salt and a grind of black pepper just before serving.

If you’d like a warm variation, briefly grill or char the skewers for 30–60 seconds per side over medium heat before dressing, then drizzle with the dressing and serve immediately.