Antipasto kebabs with salami, olives, artichokes and tomatoes
- 8 oz salami
- 1 ⅔ cups assorted olives
- 1 cup cherry tomatoes
- 1 cup artichoke hearts
- ¼ cup balsamic vinegar
Thickly slice salami into half-moons. Using metal or wooden skewers, skewer salami, olives, cherry tomatoes and artichoke hearts in whatever order you desire.
Place skewers on a plate and drizzle with balsamic. Season with salt and pepper to taste.