Grilled Mushroom Antipasto Salad
A flavorful Mediterranean-style salad featuring grilled assorted mushrooms tossed with Parmesan, olives, and Peppadew peppers in a zesty vinaigrette seasoned with Aleppo pepper and oregano.
6 servings
11 min
Be the first to rate this recipe
Ingredients
- •2 lb assorted mushrooms
- •7 Tbsp extra-virgin olive oil
- •1 to taste Kosher salt
- •2 Tbsp Champagne vinegar
- •1 tsp Aleppo-style pepper
- •1 tsp dried oregano
- •1 clove garlic
- •1 to taste black pepper
- •2 oz Parmesan
- •½ cup Castelvetrano olives
- •¼ cup Peppadew peppers
- •coarsely chopped
Cooking Instructions
- 1.
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.
6 min
- 2.
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.
5 min
