"Antipasto Platter" Skewer Recipe with Herb Vinaigrette

Ingredients

For 4 servings

• 1 cup 2/3 cup olive oil
• 3 item 3 Tb. red wine vinegar
• 2 item 2 Tb. balsamic vinegar
• 1 item 1 Tb. honey
• 1 teaspoon 1 tsp. salt
• 1 teaspoon 1/2 tsp. pepper
• 1 clove 1 clove garlic, minced
• 1 item 1 Tb. fresh chopped rosemary
• 1 item 1 Tb. fresh chopped thyme
• 1 item 1 Tb. fresh chopped parsley
• 1 teaspoon 1 tsp. dried oregano
• 8 ounce 8 oz. container small fresh mozzarella balls
• 8 ounce 8 oz. hard salami, up into bite-size chunks
• 1 can 1 can small artichoke hearts, halved
• 1 pint 1 pint grape or cherry tomatoes
• 1 cup 1 cup pitted olives, any variety
• 1 cup 1 cup fresh basil leaves
• 1 package 1 package 4-6 inch skewers

Equipment

Mixing bowl or blender

How to make it

1. 1

   Prepare olive oil, tb. red wine vinegar, tb. balsamic vinegar, tb. honey, salt, pepper, garlic, tb. rosemary, tb. thyme, tb. parsley, dried oregano, container mozzarella balls, hard salami, artichoke hearts, grape or cherry tomatoes, pitted olives, basil leaves, and 4-6 inch skewers as listed.

2. 2

   Combine olive oil, and tb. honey, salt, pepper, and garlic, and tb. red wine vinegar, tb. balsamic vinegar, tb. rosemary, tb. thyme, tb. parsley, dried oregano, container mozzarella balls, hard salami, artichoke hearts, grape or cherry tomatoes, pitted olives, basil leaves, and 4-6 inch skewers in a bowl or food processor.

3. 3

   Whisk or blend until the intended texture is reached, adding a small amount of water if needed.

4. 4

   Taste, adjust the seasoning, and chill briefly if the flavor benefits from resting.