Grilled Shishito Pepper Cucumber Salad
With good smoky flavor, this grilled shishito pepper salad has cool & crisp cucumbers and fresh cherry tomatoes.
Servings: 4
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
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
If you don’t have an outdoor grill, you can cook shishito peppers on a stovetop grill pan.
If you don’t like cilantro, you can substitute with parsley or 1 scallion, thinly sliced.
Store leftovers in an airtight container up to 3 days.
Nutrition
Calories: 157kcal | Carbohydrates: 13g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 622mg | Potassium: 251mg | Fiber: 5g | Sugar: 6g | Vitamin A: 278IU | Vitamin C: 35mg | Calcium: 48mg | Iron: 1mg