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Shishito Pepper and Cucumber Salad

Shishito Pepper and Cucumber Salad

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
  • Total Time: 12 minutes
  • Yield: Serves 4


With smoky, spicy flavor, this grilled shishito pepper and cucumber salad is balanced with cool cucumbers, cherry tomatoes and lemon vinaigrette.


  • For salad
  • 12 ounces shishito peppers, tops trimmed off and peppers halved lengthwise
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 English cucumber, thinly sliced
  • 1 cup halved grape or cherry tomatoes
  • 1/4 cup roughly chopped cilantro
  • 2 teaspoons black sesame seeds
  • For vinaigrette
  • 2 tablespoons lemon juice
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Preheat a gas or charcoal grill on high heat.
  2. Toss the shishito peppers in olive oil, salt and pepper. Grill the peppers on both sides until they are blistered, about 1 minute per side.
  3. In a large bowl, combine the peppers with the cucumbers, tomatoes, cilantro and sesame seeds.
  4. For the vinaigrette, whisk together the lemon juice, rice wine vinegar, olive oil, salt and pepper in a small bowl.
  5. Drizzle the vinaigrette over the salad.


If you can’t find black sesame seeds, you can substitute them with white sesame seeds.