Peppers are underused and underappreciated. They get little to no recognition, even though they are used in almost every Latin stewed dish. They are the underdogs of underdogs, responsible for giving flavor to foods, alongside onions and garlic. Sure, there are those of old school camps that still stuff red bell peppers with rice and meat, and sure, a lot of people spice their food with some variation of pepper sauce, but lets be honest, does anybody really daydream about indulging in a pepper?
I discovered this varietal while browsing through the farmer’s market several weeks ago. It totally changed my perception of peppers, since I am not a big of a fan of the classic red pepper myself. The shishito pepper is a Japanese varietal that is mostly sweet with an occasional spicy pepper intermingled in the bunch. Their delicate walls are deceivingly meaty. The slightly bitter aftertaste only adds to its complex flavor. Because they are small, there is no need to remove the either the insides or the stems. Cook the peppers with olive oil and salt for a quick five minutes, then mix with sliced heirloom tomatoes, cilantro and green onions for a quick, refreshing summer salad. The combination of sweet tomatoes, sweet, and occasional spicy, peppers is unexpected. The contrasting flavors, textures and temperatures is like a having a party in your mouth.
Peppers might not be the “it” vegetables of the moment but that doesn’t mean that they are not special, tasty, and worthy of the respect they deserve. Who knows, maybe they will make a comeback.
Shishito Pepper and Tomato Salad
- Total Time: 15 minutes
- Yield: 2-3 servings 1x
Description
A vibrant and refreshing summer salad featuring sweet and occasionally spicy shishito peppers, juicy heirloom tomatoes, and fresh herbs.
Ingredients
- 1 lb (450 g) shishito peppers (or any other kind of sweet peppers if not available)
- 1 tbsp (15 ml) olive oil
- Pinch of coarse salt (kosher or sea salt)
- Pinch of freshly ground black pepper
- 1 large heirloom tomato, sliced
- 1/4 cup (60 ml) fresh cilantro, chopped
- 2 green onions, sliced
Instructions
- In a sauté pan, heat 1 tbsp of olive oil over high heat until fragrant.
- Add the shishito peppers, a pinch of salt, and freshly ground black pepper. Sauté for five minutes, or until the skin starts to blister.
- Remove the peppers from heat and let them cool slightly.
- In a large bowl, combine the sliced heirloom tomato, chopped cilantro, and sliced green onions.
- Add the sautéed peppers to the bowl and gently toss to combine all ingredients.
- Serve immediately as a refreshing summer salad.
Notes
- Shishito peppers are mostly sweet with an occasional spicy one.
- No need to remove the insides or stems due to their small size.
- This salad is best served fresh but can be stored in the refrigerator for up to one day.
- For a variation, try adding a squeeze of lime juice for extra freshness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 150
- Fat: 10
- Carbohydrates: 12
- Fiber: 4
- Protein: 3
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Elevated Tomato Salad by Chef Andrew Clatworthy from TRIO
- Peperonata Con Capperi: Italian Bell Pepper Salad
- Celery and Parmesan Salad
- Mango, Mint, and Pea Salad
Frequently Asked Questions
What exactly are shishito peppers, and do I need to remove the seeds or stems?
Shishito peppers are a Japanese varietal that are mostly sweet, with an occasional spicy one mixed in — you won’t know which until you bite it. Because they are small with delicate walls, there is no need to remove either the insides or the stems before cooking.
What should I use if I can’t find shishito peppers?
The recipe calls for 1 lb of shishito peppers but notes you can substitute any other kind of sweet peppers if they are not available at your market.
Can I make this salad ahead of time?
This salad is best served fresh, but it can be stored in the refrigerator for up to one day. For extra brightness before serving, the notes suggest adding a squeeze of lime juice.
