Whisk together the olive oil, red wine vinegar, lemon juice, Italian seasoning, honey, garlic, salt, and black pepper in a small bowl until well combined.
Place the mozzarella balls in a small bowl and toss with 2 tablespoons of the Italian dressing. Cover and refrigerate for at least 15 minutes to let the flavors develop.
Drain the artichokes, olives, and pepperoncini well. Cut the roasted red pepper into bite-sized pieces and pat the tomatoes and basil dry to keep the skewers neat.
Thread one piece of roasted red pepper, an olive, folded salami, a basil leaf, and a marinated mozzarella ball onto each skewer. Keep the ingredients close together without packing them too tightly and continue threading each skewer with an artichoke heart, cherry tomato, another basil leaf, folded prosciutto, provolone cube, and pepperoncini.
Place the finished skewers on a large serving platter. Drizzle lightly with the remaining Italian dressing, making sure the ingredients are evenly coated.
Drizzle the skewers with balsamic glaze just before serving. Serve immediately, or refrigerate the assembled skewers covered until ready to serve.
