Herby Antipasto Skewers with Marinated Mozzarella

Why You’ll Love This Recipe

• Big Italian deli flavors in a fun, portable bite.
• No-cook appetizer ready in under an hour (including marinating).
• Make-ahead friendly for parties and picnics.
• Customizable with your favorite meats, cheeses, and veggies.

Grocery List

• Produce: 1 lemon, fresh parsley, 10–12 pepperoncini, 12 oz marinated artichoke hearts
• Dairy: 8 oz ciliegine mozzarella
• Pantry: Extra-virgin olive oil, dried oregano, dried basil, garlic, kosher salt, black pepper, Castelvetrano olives, Genoa salami, cocktail skewers

Full Ingredients

Herby Olive Oil (Marinade + Finishing)

• 1/3 cup extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1 tbsp finely chopped fresh parsley, plus more for garnish
• 1 small garlic clove, finely grated or minced
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper, plus more to finish

Skewers

• 20 cocktail skewers (6-inch)
• 8 oz ciliegine mozzarella (about 20 balls), drained
• 5 oz thinly sliced Genoa salami (20 slices)
• 1 cup Castelvetrano olives, pitted (about 20)
• 1 (12 oz) jar marinated quartered artichoke hearts, drained well (about 20 pieces)
• 10–12 whole pepperoncini, drained and halved crosswise (about 20 pieces)

Step-by-Step Instructions

Step 1: Mix the herby olive oil

In a small bowl, whisk together the olive oil, oregano, basil, chopped parsley, garlic, lemon zest, lemon juice, salt, and black pepper until the mixture looks glossy and emulsified. This will act as both a marinade and a finishing brush-on oil.

Step 2: Marinate the mozzarella

Add the drained ciliegine to a medium bowl and toss with half of the herby oil. Cover and marinate for 20 minutes in the refrigerator, stirring once halfway so every piece gets coated. Reserve the remaining herby oil for brushing the assembled skewers.

Step 3: Prep the other components

While the mozzarella marinates, drain the olives, artichokes, and pepperoncini very well, then pat them dry with paper towels so the oil clings nicely later. Fold each salami slice in half, then in half again to form a neat ribboned wedge that threads easily and looks appealing.

Step 4: Assemble the skewers

Thread in this order for balance and color: 1 olive → 1 folded salami wedge → 1 marinated mozzarella ball → 1 pepperoncini half → 1 artichoke heart piece. Repeat to make 20 skewers, arranging them on a platter as you go.

Step 5: Brush with herby oil and crack black pepper

Brush or spoon the remaining herby olive oil over the skewers so every surface glistens. Finish with a generous crack of freshly ground black pepper. Sprinkle with a little extra chopped parsley if you like.

Step 6: Serve or chill

Serve right away at cool room temperature, or cover and refrigerate up to 24 hours. If chilled, let the skewers sit out for 15–20 minutes before serving so the olive oil loosens and flavors bloom.

Pro Tips

• Pat ingredients dry so the herby oil adheres instead of sliding off.
• Fold salami into quarters for a pretty ruffled look that stays put on the skewer.
• Use sturdy 6-inch skewers for easy handling; shorter picks work for mini bites.
• For even more flavor, add a tiny pinch of flaky salt right before serving—especially if your olives are mild.
• If you prefer less heat, replace pepperoncini with sweet mini peppers cut into bite-size pieces.

Variations

• Vegetarian: Skip the salami and add roasted red pepper strips or sun-dried tomatoes packed in oil.
• Spicy: Add Calabrian chile slices to the skewers and increase the black pepper.
• Classic Italian deli: Swap in provolone cubes for some of the mozzarella and add a few cherry tomatoes.

Storage & Make-Ahead

Assemble up to 24 hours ahead. Cover tightly and refrigerate. For best flavor, remove from the fridge 15–20 minutes before serving so the oil softens. Leftovers keep 2–3 days refrigerated; the salami may soften slightly, but flavors meld nicely. Do not freeze.

Nutrition (per serving)

Approximate per skewer: 110 calories; 8 g fat; 2 g carbs; 6 g protein; 360 mg sodium. Nutrition will vary based on brand of salami, olives, and artichokes.