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Recipe from Simpler Savory

The recipe

Low Carb Antipasto Skewers

Prep
15 min
Cook
0 min
Total
15 min
Servings
8 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 8 servings.

calories
120

2× the original author values. Recipe yield: 8 servings.

calories
240

3× the original author values. Recipe yield: 8 servings.

calories
360
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 24 thin salami or soppressata slices — folded into quarters
  • 20 fresh mozzarella balls (ciliegine) — drained
  • 20 cherry tomatoes — mixed colors, washed and dried
  • 20 Castelvetrano olives — pitted; Kalamata optional for sharper brine
  • 1 cup marinated artichoke hearts — well drained, larger pieces halved
  • 1 cup Peppadew or roasted red pepper strips — well drained and patted dry
  • 1 cup fresh basil leaves — small leaves whole; larger leaves folded
  • 20 6-inch skewers or sturdy toothpicks — bamboo picks preferred
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cracked black pepper
  • 1 clove garlic — smashed, optional
  • flaky sea salt — to finish, only if needed
  • lemon zest — optional, for serving

Instructions

  1. In a medium bowl, whisk olive oil, red wine vinegar, dried oregano, and cracked black pepper; add the smashed garlic clove if using.
  2. Add mozzarella balls and cherry tomatoes to the bowl and toss lightly to coat; let sit while you prep other ingredients.
  3. Drain artichokes and peppers well and pat dry; wet pieces can make skewers slip and dilute flavor.
  4. Fold each salami slice in half, then in half again to create a ruffled fan that grips the skewer.
  5. Start each skewer with an olive to act as an anchor.
  6. Add a basil leaf (fold if large), then a mozzarella ball.
  7. Slide on a cherry tomato followed by a folded salami fan.
  8. Finish with a piece of artichoke heart or a strip of pepper; repeat to make about 20 skewers, varying order for contrast.
  9. Arrange skewers on a platter and drizzle any leftover marinade over the top; sprinkle with a pinch of oregano and flaky salt only if needed.
  10. Add a light whisper of lemon zest for brightness before serving.
  11. Chill up to 24 hours if making ahead, adding basil within a few hours of serving; serve slightly cool or at room temperature.

Notes

Store antipasto skewers in a single layer in an airtight container for up to 2 days, layering with parchment if stacking. Add fresh basil within a few hours of serving for best color. No reheating needed—let sit at room temperature 15–20 minutes before serving. Refresh with a drizzle of olive oil and a little lemon zest if desired.

Source: https://simplersavory.com/low-carb-antipasto-skewers/