Grilled Shishito Pepper Cucumber Salad
on Jun 03, 2019, Updated Jul 10, 2026
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If you’re looking for a vegan grilling recipe that’s a side dish and salad in one, then you have to make this grilled shishito pepper salad. Cool cucumbers and fresh cherry tomatoes balance out all that wonderful smoky flavor. Tossed in a light lemon vinaigrette, this is a must-make summer salad when you have the grill fired up.
Table of Contents
Why You’ll Love This Recipe
Yes, you can cook shishito peppers in a skillet on the stove, but they’re the best when you grill them. It only takes a couple minutes for them to get those good charred spots, and they taste so good.
I’m obsessed with the flavors in this salad, and I’m pretty sure you will be too. One of the best parts of grilling is that distinct cooked outside taste. Shishito peppers soak all that in. Those first few bites make me pause because I’m reminded how good that flavor is especially with vegetables.
Summer is salad season, and this recipe proves that you don’t need leafy greens. No offense to lettuce, but I’m a big fan of salads that skip it. They blur the line between side dish and salad, and they make better leftovers because they don’t get soggy even after you dress them.
The Ingredients
This is what you need:
- Shishito peppers: They’re usually sold in 12-ounce bags, which is what the recipe calls for. To prep them, I just trim off the tops and slice the peppers in half lengthwise. Before you ask, yes, I do lose a few through the grates. You can use a grill basket if you have one. I like cutting them before I grill them, so both sides of the peppers make direct contact with the hot grill.
- Cucumbers: I prefer English cucumbers because their skin is thinner and more delicate than regular cucumbers, and they have fewer seeds. You can also use Persian cucumbers.
- Cherry tomatoes, halved, are great for salads because they’re juicy while still holding on to most of their seeds and juices.
- Cilantro: I know this is a love-it or hate-it ingredient. You can substitute with parsley or a thinly sliced scallion.
- Sesame seeds: Either black or white or a mix are fine. To bring out their flavor, toast them in a dry skillet over medium heat for a few minutes.
- Lemon vinaigrette: The simple dressing has minced garlic, whole grain mustard, fresh lemon juice, rice vinegar, olive oil, salt and pepper.
How To Make This Grilled Shishito Pepper Salad
1. Grill the peppers. First toss them in oil, salt and pepper. Then they will only need a about minute per side to blister and char.
2. Assemble the salad ingredients. Put the grilled peppers, cucumbers, tomatoes, cilantro and sesame seeds in a big bowl.
3. Make the dressing. Stir the minced garlic, mustard, lemon juice, rice vinegar, olive oil, salt and pepper in a small bowl.
4. Toss the salad with the vinaigrette.
Serving & Leftovers
Shishito peppers are generally mild to medium. On the package I bought, it said that 1 in 10 are spicy. I thought that was a funny stat. This salad has a lot of personality while still working with other dishes with Mediterranean and Asian flavors. Pair it with these grilled cabbage steaks, these grilled halloumi vegetable skewers or this vegan tofu shawarma.
To stretch leftovers into another meal, I will combine them with brown rice or quinoa. I also like stuffing a pita with the salad, and store-bought or homemade hummus if I have it.
Check out my collection of simple seasonal salad recipes including some of favorite ingredients and tips for making better salads.
Grilled Shishito Pepper Cucumber Salad
Ingredients
For salad
- 12 ounces shishito peppers, stem trimmed and peppers halved lengthwise
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 English cucumber, thinly sliced
- 1 cup cherry tomatoes
- 1 tablespoon chopped cilantro
- 1 tablespoon sesame seeds
For vinaigrette
- 1 garlic clove, minced
- 1 tablespoon whole grain mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon, juice
- 1 teaspoon rice vinegar
- 2 tablespoons olive oil
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Instructions
- Preheat a gas or charcoal grill on high heat.
- Toss the shishito peppers with 1 tablespoon olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Grill the peppers on both sides until they are blistered, about 1 minute per side.
- In a large bowl, combine the peppers with the cucumbers, tomatoes, cilantro and sesame seeds.
- For the vinaigrette, whisk together the garlic, mustard, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, lemon juice, rice vinegar and olive oil in a small bowl.
- Drizzle the vinaigrette into the salad. Toss to combine.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love Shishito peppers too! What kind of dipping sauce do you make to serve with them as an appetizer?
I usually do a mix of tahini, lemon juice and olive oil.