Antipasto Skewers

Ingredients

• 1/2 cup pitted kalamata olives
• 1/2 cup marinated artichoke hearts, drained and quartered
• 1/2 cup cherry tomatoes, halved
• 1/2 cup pepperoncini peppers, halved
• 1/2 cup mozzarella balls, halved
• 1/2 cup genoa salami, cut into cubes
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 20-25 wooden skewers, soaked in water for 30 minutes

Directions

1. In a medium bowl, mix together the olives, artichoke hearts, tomatoes, pepperoncini peppers, mozzarella balls and salami.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic powder, salt and pepper.
3. Pour the dressing over the antipasto mixture and toss to combine.
4. Thread the olives, artichoke hearts, tomatoes, pepperoncini peppers, mozzarella balls and salami onto the skewers, alternating the ingredients.
5. Serve immediately.

Interesting Facts

• Antipasto skewers are a great way to use up leftover cured meats, cheeses and vegetables.
• They make a great appetizer for parties, or a healthy snack for any time.
• This recipe can be easily customized to your taste, so feel free to add or subtract any ingredients you like.