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Shishito Pepper and Cucumber Salad

Shishito Pepper and Cucumber Salad

Ingredients

For salad
12 ounces shishito peppers
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

Instructions

Preheat a gas or charcoal grill on high heat.

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.

In a large bowl, combine the peppers with the cucumbers, tomatoes and cilantro.

For the vinaigrette, whisk together the lemon juice, rice wine vinegar, olive oil, salt and pepper in a small bowl.

Drizzle the vinaigrette over the salad.