Grilled Mushroom Antipasto Salad

Seasonal vegetables take on new life when roasted over an open flame, their natural sweetness deepening with every smoky edge and caramelized bite. Grilled Mushroom Antipasto Salad celebrates that autumn magic—a colorful mix of flame-kissed mushrooms, roasted peppers, and marinated vegetables layered with herbs and olive oil. Each ingredient brings its own character, creating a dish that feels both rustic and refined. Served warm or at room temperature, it’s a versatile choice for outdoor gatherings that lean into the season’s rich, hearty flavors.

The grill gives this salad its soul. Charred mushrooms add a meaty texture, while tangy peppers and briny olives bring contrast and brightness. A drizzle of vinaigrette ties it together, creating a vibrant balance that complements any grilled entrée—from steak and poultry to seafood. It's the kind of dish that reminds you how rewarding simplicity can be when fire meets fresh produce.

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Find more ways to master the flame and celebrate every season—visit our blog for recipes, inspiration, and grilling tips from the heart of American Made Grills.

Serves 4-6

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

Grilled Mushroom Antipasto Salad Directions

1. Prepare a grill for high heat.
2. Toss mushrooms and 3 Tbsp. of 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.
3. 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.
4. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.

Taken from epicurious.com