Whole 30 Paleo Antipasto Skewers

Total time35 min

Prep time20 min

Cook time0 min

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Ingredients

6 servings

For the dressing

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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
Chef's tip
Turkey salami is milder and a little less fatty. Slice or dice it the same way.
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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