Grilled Mushroom Antipasto Salad

bon appétit salad side vegetable mushroom olive parmesan olive oil vinegar oregano grill/barbecue grill summer vegetarian soy free wheat/gluten-free peanut free tree nut free quick & easy italian american italian

Ingredients

2 lb. assorted mushrooms (such as crimini, shiitake, and/or maitake), wiped clean, trimmed, torn into big pieces if large

7 Tbsp. extra-virgin olive oil, divided

Kosher salt

2 Tbsp. Champagne vinegar or white wine vinegar

1 tsp. Aleppo-style pepper

1 tsp. dried oregano

1 garlic clove, finely grated

Freshly ground black pepper

2 oz. Parmesan, shaved

½ cup Castelvetrano olives, coarsely chopped

¼ cup drained Peppadew peppers in brine, coarsely chopped

Method

Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2–6 minutes (depending on size and type). Return to bowl; season with salt.

Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.