Gluten Free Paleo Antipasto Skewers
Total time35 min
Prep time20 min
Cook time0 min
4.6(24)
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Learn more →Ingredients
6 servings
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp black pepper
For the skewers
- 6 oz salami, sliced and folded in half
- 1 cup pitted castelvetrano or kalamata olives
- 1 jar (12 oz) roasted red peppers, drained and cut into 1-inch pieces
- 1 can (14 oz) artichoke hearts, drained and halved
- 6 oz prosciutto, torn into 2-inch pieces
- 1 cup cherry tomatoes
- ½ cup fresh basil leaves
Instructions
- 1
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper until combined. Set aside.
- 2
Thread the skewers by alternating the folded salami, olives, roasted red pepper pieces, artichoke heart halves, prosciutto pieces, cherry tomatoes, and fresh basil leaves, repeating the pattern until each skewer is full. Aim for 2–3 of each item per skewer.
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