Preheat oven to 350° F.
Roughly tear the loaf of sourdough into chunky pieces approximately 1.5” in size.
Put olive oil in a large bowl, season lightly with salt and pepper, toss in the bread and roll around until nicely soaked in, about a minute.
Place bread chunks in a single layer on a baking sheet and bake for about 10 minutes or until slightly crisp on the outside but not crunchy. You want to be able to still get a skewer through them.
Next add the vinegar to the remaining oil and whisk together to combine. Put ham, cucumber, tomatoes, olives and mozzarella into the bowl, tear the thyme sprigs into small pieces and scatter in the bowl. Add more salt and pepper to taste. Gently stir everything well to marinade all the pieces.
Once the bread is done, thread the components onto the skewers. Make sure each skewer has a good selection off all the food types but don’t worry about making them too identical.
Plate on a rectangular or oval platter and garnish with fresh basil.
Recipe courtesy of Joanna Lowe