In a medium-sized bowl, whisk together 1/4 cup olive oil, 1/4 cup red wine vinegar, 2 fresh basil leaves, finely chopped, 1 teaspoon Dijon mustard, 1 teaspoon granulated sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper to make the vinaigrette.
Add 12 mini mozzarella balls and 6 cherry tomatoes, halved to the vinaigrette. Cover and refrigerate for 1 hour to marinate.
When ready to assemble, gather all ingredients including skewers. Fold 12 slices thinly sliced Genoa salami, 12 slices thinly sliced deli pepperoni, and 12 slices thinly sliced soppressata into a fan shape to make them easier to add to the skewers.
Assemble the skewers by adding the marinated mozzarella balls, cherry tomatoes, Genoa salami, deli pepperoni, soppressata, and 12 fresh basil leaves in any pattern desired.
Serve immediately with leftover vinaigrette for dipping, or drizzle over the skewers before serving. Enjoy!
Notes
I obviously made this without bread but you could certainly cube up some French or Italian bread and add it to the skewers.
If you are out of fresh basil, try using a 1/2 teaspoon of dried.
There are other cheese options to try: block mozzarella, provolone or swiss.
Other meat options are mortadella, boiled ham, prosciutto, or capicola.
Leftovers can be kept in the fridge for up to 3 days. I don't suggest freezing leftovers.
Deli pepperoni is larger in size than regular pepperoni. However, if you can't find the deli size, just go with whatever you can find.