5-Star Reader Comment
Fantastic recipe! Easy to make, pretty presentation and the vinaigrette has great flavor. It was a hit at the party I brought it to!
Miranda
The Appetizer I Bring to Everything
If I had to pick one recipe that does the most work with the least effort, this would be it.
Antipasto skewers have shown up on my table at Christmas parties, summer cookouts, potlucks, and every gathering in between. They are beautiful, they travel perfectly, and they disappear faster than almost anything else I put out. No cooking required — unless you count boiling tortellini, which barely counts at all.
What makes mine different is the homemade herb vinaigrette. It is the thing people ask about before they even finish the first skewer. A little champagne vinegar, fresh herbs, a touch of honey, and good olive oil. Simple ingredients that pull every bold, briny bite together into something that tastes genuinely special.
Make them the night before. Pull them out right before the party, drizzle on the dressing…that is my kind of appetizer.
Let’s pary, y’all!
What Makes These Skewers Stand Out
The vinaigrette is everything. Store-bought Italian dressing works in a pinch, but the homemade herb vinaigrette in this recipe is what makes people ask for it.
Drain everything well before threading. Wet ingredients — olives, tortellini, and mozzarella make the skewers slippery and the platter watery. Pat everything dry with a paper towel before you start. Ten extra seconds of prep makes a big difference in how they look and taste.
Thread for color contrast. Alternate the colors as you go — green olive, red tomato, white mozzarella, dark salami. The visual is half the appeal with these. A little attention to the order makes the whole platter look stunning.
Wait to drizzle the dressing. Assemble the skewers in advance but hold the vinaigrette until right before serving. This keeps everything fresh and prevents the basil from wilting.
Serve at room temperature. Pull them from the refrigerator about 20 minutes before the party starts. Cold dulls the flavor. Room temperature is when these really shine.
Use 6-inch wooden skewers. They are the perfect size — long enough to hold everything, short enough for easy handling at a party. Shorter toothpick-sized picks do not give you enough room.
What Goes On The Skewer
- Cheese Tortellini – Lots of flavor in a little pocket.
- Mozzarella Balls – These are mild in flavor but pack in some additional protein.
- Salami Slices – Adding salt and flavor, these also last longer out at a barbecue or stored in the fridge than other meats.
- Black and Green Olives – I love the colorful contrast of both! Just be sure to buy pitted to save time.
- Grape Tomatoes – For a burst of sweetness add cherry tomatoes.
- Fresh Basil – Some recipes use spinach, but I love the sweetness of basil just for munching on.
- Homemade Vinaigrette Dressing – This is made up of a variety of herbs like chives, basil, and parsley. Then mixed with Champagne or White Balsamic Vinegar, Dijon mustard, garlic, honey, good quality olive oil, salt, and pepper.
Make Them Your Own: Fresh Twists and Easy Swaps
Add marinated artichoke hearts. Thread a piece between the salami and mozzarella for a tangy, briny bite that takes the whole skewer up a level.
Swap salami for prosciutto. Fold a thin slice of prosciutto in half and thread it on for a more delicate, buttery flavor.
Add roasted red peppers. Cut jarred roasted red peppers into bite-sized pieces and thread on for a smoky sweetness that plays beautifully against the olives.
Use pepperoncini for heat. A mild pepperoncini on each skewer adds a tangy zip that keeps things interesting.
Skip the tortellini and serve as a salad. Remove the skewer step entirely and toss all the ingredients in a bowl with the vinaigrette. Same flavors, different format — and honestly just as good.
Make them vegetarian. Skip the salami and double up on the artichoke hearts, roasted peppers, and olives. Just as beautiful, just as crowd-pleasing.
How to Make Them — Two Simple Steps
Step 1: Thread the skewers. Lay all your ingredients out in front of you. Thread one of each onto a 6-inch wooden skewer, alternating colors and textures as you go. Place finished skewers on a parchment-lined sheet pan or platter.
Step 2: Make the vinaigrette and drizzle. Add all vinaigrette ingredients to a small jar, secure the lid, and shake well. Right before serving, drizzle generously over the skewers. See the recipe card below for full ingredient amounts.
Can I Make Them Without Skewers?
If you’ve been following A Southern Soul for very long, you know that I have a soft spot in my heart for recipes that do double duty. This is one of them since I’ve often served these “appetizer” skewers as a salad. Just skip the skewer part of this recipe and serve them as a salad!
Make Them Ahead — Yes, This Is The Big Win!
Antipasto skewers are one of the best make-ahead appetizers I know. Here is how to plan it.
Perfect for potlucks and travel. Layer the skewers in a large container with parchment paper between layers. They arrive looking exactly as good as when you packed them.
The night before. Assemble all the skewers, place on a parchment-lined sheet pan in a single layer, cover tightly with plastic wrap, and refrigerate. Hold the dressing.
Day of. Make the vinaigrette, shake it in a jar, and refrigerate. It keeps for up to a week.
Right before serving. Pull the skewers out 20 minutes before the party. Drizzle the vinaigrette just before guests arrive.
Storage. Leftover assembled skewers keep in an airtight container in the refrigerator for up to 2 days.
More Southern Appetizers for Your Table
Equipment
Ingredients
- 8 large green olives
- 8 Genoa salami slices – halved
- 8 mini Mozzarella cheese balls
- 8 large basil leaves
- 8 grape tomatoes
- 8 cheese tortellini – cooked and cooled
- 8 large black olives
Herb Vinaigrette
- ¼ cup good vinegar – I use Champagne but sherry or balsamic is fine
- ⅔ teaspoon salt
- ½ teaspoon Dijon mustard
- ½ clove garlic – finely minced or 2 teaspoons minced shallots
- 2 teaspoons honey
- ¾ cup extra-virgin olive oil
- ¼ teaspoon fresh ground pepper
- ½ teaspoon fresh chives – chopped
- ½ teaspoon fresh basil – chopped
- ½ teaspoon fresh parsley – chopped
Instructions
Antipasto Skewers
- Using 8, 7 inch wooden skewers, thread one of each antipasto ingredients onto skewers. Set aside.
Herb Vinaigrette
- In a small jar with a lid, add mustard, garlic, honey, olive oil, salt, pepper, chives, basil and parsley. Secure lid and shake until thoroughly mixed.
- When ready to serve, pour dressing over skewers.
Video
Notes
- Artichoke Hearts: Use marinated or canned—just be sure to drain well.
- Meat Swap: Try prosciutto or pepperoni in place of salami.
- Peppers: Use fresh red bell peppers or roasted red peppers for a smoky flavor.
- Assemble skewers up to 24 hours in advance.
- Store in an airtight container layered with parchment paper.
- Drizzle with dressing just before serving.
- Let skewers sit at room temperature for 15–20 minutes before serving for best flavor.
Nutrition
Frequently Asked Questions
Yes, and I recommend it. Assemble the skewers, cover with plastic wrap, and refrigerate for up to 24 hours. Hold the vinaigrette until right before serving. They look and taste just as good the next day.
Yes. Look for a gluten-free cheese tortellini — several brands make one. Everything else in the recipe is naturally gluten-free.
You can, but these will not be nearly as good, so I highly recommend making your own dressing.
Six-inch wooden skewers are ideal. They hold the right amount of ingredients and are easy for guests to handle at a party without being awkward.
Absolutely. The skewers are just as delicious without it — lighter and more like a classic antipasto bite. Or skip the skewers entirely and toss everything in a bowl as a salad.
What To Serve With Easy Antipasto Skewers
These little antipasto bites go with everything! Just put them out, and folks will eat or serve them with any of these other easy recipes.
If you tried this Antipasto Skewer Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Looks great!
Thank you, Marilyn! ~Donya
Can I make these as early as the day before?
Sure! Just do not drizzle the dressing on – wait until you are ready to serve.
~Donya
Easy to make. Great to bring to a potluck
Every one of these recipes looks great! I’m hungry just reading. The weekend can’t be here soon enough.
Thank you!
~Donya