GRILLED MUSHROOM ANTIPASTO SALAD

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Grilled Mushroom Antipasto Salad image

Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.

Provided by Brad Leone

Categories     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

Yield 4-6 servings

Number Of Ingredients 11

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

Steps:

  • 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.

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