Italian · Snack
Mini Italian Antipasto Skewers
Salami, part-skim mozzarella, marinated artichoke, and olive threaded onto skewers, make fresh for a classic Italian no-cook protein snack.
$
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
385Calories
24gProtein
26gFat
12gCarbs
3gSugar
2gFiber
720mgSodium
42mgChol
Goes well with
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Instructions
1
Prep
Pat dry 12 mozzarella balls on kitchen paper. Halve and fold 12 salami slices into quarters. Drain artichoke hearts and halves; drain olives. Whisk together olive oil, vinegar, oregano, and black pepper for dressing.
2
Build
Thread each of 12 skewers in order: folded salami, mozzarella ball, artichoke half, olive, cherry tomato. Repeat until all ingredients are threaded evenly across skewers.
3
Finish
Arrange skewers on a flat tray in a single layer. Drizzle dressing evenly across all skewers, coating each piece lightly.
4
Plate
Portion 6 skewers into each of 2 airtight containers in a single layer. Refrigerate up to 2 days. Serve with baby carrots, celery sticks, or cucumber slices for added crunch.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 thin slices Italian salami
- 180g (6.3 oz) part-skim mozzarella ciliegine
- 120g (4.2 oz) marinated artichoke hearts
- 60g (2.1 oz) pitted Kalamata olives
- 120g (4.2 oz) cherry tomatoes
- 12 short bamboo skewers
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 0.5 tsp freshly cracked black pepper