Grilled Mushroom Antipasto Salad

Ingredients for Grilled Mushroom Antipasto Salad

• 900g assorted mushrooms (such as crimini, shiitake, and/or maitake), wiped clean, trimmed, torn into big pieces if large

• 7 tablespoons extra-virgin olive oil, divided

• Kosher salt

• 2 tablespoons Champagne vinegar or white wine vinegar

• 1 teaspoon Aleppo-style pepper

• 1 teaspoon dried oregano

• 1 garlic clove, finely grated

• Freshly ground black pepper

• 60g Parmesan, shaved

• 120ml Castelvetrano olives, coarsely chopped

• 40g drained Peppadew peppers in brine, coarsely chopped

Prepare a grill for high heat. Toss mushrooms and 45ml 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 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.