Description
A vibrant and refreshing summer salad featuring sweet and occasionally spicy shishito peppers, juicy heirloom tomatoes, and fresh herbs.
Ingredients
Units
Scale
- 1 pound (450 g) shishito peppers (or any other kind of sweet peppers if not available)
- 1 tablespoon olive oil
- Pinch of coarse salt (kosher or sea salt)
- Pinch of freshly ground black pepper
- 1 large heirloom tomato, sliced
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
Instructions
- In a sauté pan, heat 1 tablespoon 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: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 150
- Fat: 10
- Carbohydrates: 12
- Fiber: 4
- Protein: 3
- Cholesterol: 0