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
- 2 oz. Parmesan, shaved
- ½ cup Castelvetrano olives, coarsely chopped
- ¼ cup drained Peppadew peppers in brine, coarsely chopped
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