Hey Reader,
I've always been a pepper person, but I've never been a fan of the routine. You grill them, peel off the skin and scrape out the seeds... It's worth it for the flavour, but on a busy day I just don't have the patience for it.
Then I tried shishito peppers, and everything got easier. They are tiny, wrinkly and tender, so no need for peeling and no seeding. Simply blister them in a pan and they are ready.
My favourite combination is with cherry tomatoes, feta, croutons and a balsamic finish, and you get a great nutritious lunch. It's also what I make for a light dinner after a long day.
Peppers, tomatoes and feta always take me back to childhood summers in my home country, so every bowl feels like a joy.
Grilled Shishito Peppers and Tomato Salad
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Why is this salad on repeat
The salad comes together in just 10 minutes with one pan and a handful of ingredients. The warm peppers with the juicy tomatoes, salty feta and crunchy croutons are a match of heaven. Filling enough to be a meal on its own.
Few tricks that make it work
- Dry the peppers well, so they blister instead of steaming.
- Use sesame oil in the pan, because it really brings out the flavour of the peppers.
- Add the croutons right before serving so they stay crunchy. If you have no croutons, cube a slice of bread and toss it in the same pan until crispy golden.
- If you can't find shishitos, mini sweet peppers work well too.
Heads up, some of them bite back ๐ถ๏ธ
Most shishitos are mild and sweet, but every now and then you'll get a spicy one. I think that's part of the fun. Most people hold the stem and bite off the rest, but I eat them whole because they are so tender.
Feeding the whole family?
Serve this salad with grilled chicken or whatever else is on the menu. It's also a great side for a barbecue. As for leftovers, I honestly never have any.
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