Description
A vibrant and refreshing summer salad featuring sweet and occasionally spicy shishito peppers, juicy heirloom tomatoes, and fresh herbs.
Ingredients
Units
Scale
- 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