1 (8-oz.) block mozzarella cheese
16 (4-inch) Genoa salami slices
1 (14-oz.) can small artichoke hearts, drained and halved
1 pint grape tomatoes
1 (6-oz.) jar large pitted Spanish olives, drained
16 (6-inch) wooden skewers
1 (16-oz.) bottle balsamic-basil vinaigrette
1 tablespoon fresh lemon juice
1. Cut cheese evenly into 16 cubes. Wrap salami slices around cheese cubes. Thread cubes, artichoke hearts, tomatoes, and olives alternatively on skewers. Place skewers in a large plastic container or baking dish.
2. Stir together vinaigrette and lemon juice. Pour dressing mixture over skewers; cover tightly, and chill 8 hours. Remove skewers from marinade, discarding marinade before serving.
Note: For testing purposes only, we used Ken’s Steak House Balsamic & Basil Vinaigrette.