Grilled Mushroom Antipasto Salad

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

Directions

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.
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.