Antipasto Skewers are the easiest way to serve big Italian flavors without any fuss. Each skewer is a perfect bite: salty meat, creamy mozzarella, juicy tomatoes, briny olives, and tangy marinated veggies. They’re make-ahead friendly, party-perfect, and honestly kind of addictive. Put these out and watch them disappear.
These Antipasto Skewers feel like a little appetizer “hack.” Instead of a messy platter where everyone digs around, you get neat, grab-and-go bites that look impressive.
The trick is balance: mix salty, creamy, juicy, and briny on every skewer. A quick dip in Italian dressing (or a drizzle on top) ties it all together. This Antipasto Skewers recipe is perfect for holidays, game days, picnics, and last-minute guests.
Why You’ll Love These Antipasto Skewers
- No-cook and fast. You can assemble these in about 20 minutes.
- Party-friendly. Easy to grab, no double-dipping drama.
- Big flavor in one bite. Salty + tangy + creamy + fresh every time.
- Make-ahead win. Prep earlier and chill until guests arrive.
- Customizable. Swap in your favorite meats, cheeses, and veggies.
Ingredients for Antipasto Skewers
- Wooden skewers (6-inch) or sturdy toothpicks. Makes serving easy.
- Salami (about 6 ounces). Salty, savory base.
- Swap: pepperoni, soppressata, or turkey salami.
- Mozzarella balls (8 ounces, small). Creamy and mild.
- Swap: cubed provolone or cheddar for a sharper bite.
- Cherry tomatoes (1 pint). Juicy sweetness.
- Swap: grape tomatoes.
- Olives (1 cup). Briny punch.
- Swap: a mix of green and black olives for color.
- Marinated artichoke hearts (1 cup, drained). Tangy and classic antipasto flavor.
- Swap: pepperoncini (drain well) or pickled veggies.
- Roasted red peppers (1 cup, drained and cut). Sweet and smoky.
- Swap: marinated mushrooms.
- Fresh basil leaves (optional). Bright, fresh pop.
- Italian dressing (for drizzle or dip). Brings everything together.
- Tip: choose a zesty dressing, not too sweet.
How to Make Antipasto Skewers
- 1. Drain anything packed in brine or oil (artichokes, peppers, olives). Pat lightly with paper towels so the skewers aren’t slippery.
- 2. Fold salami into quarters (like little ribbons) and thread onto skewers. This makes the skewer look full and easier to bite.
- 3. Thread mozzarella balls and cherry tomatoes next, alternating colors as you go.
- 4. Add olives, artichoke pieces, and roasted red pepper squares. Aim for a mix of salty + tangy + sweet on each skewer.
- 5. Finish with a basil leaf if you’re using it. Arrange on a platter.
- 6. Serve with Italian dressing on the side for dipping, or drizzle lightly right before serving.
If you’re making these ahead, keep the dressing separate so everything stays fresh.
Tips for Perfect Antipasto Skewers
- Use small, similarly sized pieces so each skewer is easy to eat.
- Pat marinated items dry so the platter doesn’t get watery.
- Alternate colors (red pepper, tomato, green olive) for a prettier board.
- Make extra—people grab more than one.
- Keep chilled until serving, especially if it’s warm out.
Variations & Substitutions
- Add cubed Italian bread for a “mini sandwich” bite.
- Make it spicy with pepperoncini or hot cherry peppers.
- Add cooked chicken pieces for a more filling appetizer.
- Vegetarian version: skip meat and add extra cheese, cucumber, and marinated mushrooms.
- Extra fancy: add prosciutto, marinated mozzarella, or a balsamic glaze drizzle.
Storing & Reheating
- Fridge: Store assembled skewers in an airtight container for up to 3 days.
- Make-ahead: These are best within 24 hours for the freshest tomatoes and basil.
- Serve: No reheating needed—just keep them chilled and serve cold or slightly cool.
Serving Suggestions
- Set them next to a Charcuterie Board for a full appetizer spread
- Pair with crusty bread and a simple salad for snack dinner
- Add a bowl of marinated olives or nuts for extra nibbles
Reader Review: “Made these for a party and they were the first thing gone. The dressing dip is genius!”
Try these Antipasto Skewers and tell me your favorite combo! Are you team extra olives, or team extra cheese? Leave a rating and share how you customized yours.