I love peppers in general, but few years ago I tried shishito peppers, and they have easily become one of my favourites. They are super cute, tiny, oddly shaped and full of flavour, plus they are so easy to cook.
This grilled shishito peppers and tomato salad is my favourite way to eat them. It’s a wholesome lunch and even a light dinner, and it’s what I make when I need something fast.
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How Shishito Peppers Became My Favourite Thing
I have always been a pepper person, but I have never been a fan of the whole routine. Grill them, peel off the skin, scrape out the seeds. It’s worth it for the flavour, but on a busy day I just don’t have the patience for it.
Then I found shishito peppers, and everything got easier.
All it takes is to blister them in a pan and they are ready. There is no peeling and no seeding, because they are so tender. I toss them with cherry tomatoes, feta, croutons, and a bit olive oil and balsamic vinegar to finish. That’s it.
This salad so easily became my go-to lunch, and it’s also what I make for a light dinner after a long day. Once you try it, I think it will become yours too.
What Are Shishito Peppers?
Shishito peppers come from Japan. They are small and bright green with a wrinkly shape. Don’t let that fool you, because they are very good.
They are mild and a bit sweet, with a smoky flavour once they blister. Every now and then you’ll get a mildly spicy one in the bunch, which I think is a fun little treat.
Why You’ll Love This Easy Salad Recipe
This salad has everything I want on a weeknight. It comes together in about 10 minutes, uses a handful of ingredients and only needs one pan. The warm, blistered peppers meet the fresh, juicy cherry tomatoes, and the salty feta ties it all together. The croutons add a crunch that keeps every bite interesting. It’s filling enough to be a meal on its own.
What You’ll Need
Shishito peppers – They are the star of this salad. You can find them in Asian grocery stores and in many bigger supermarkets. I’m lucky to have a good friend who often brings me a big bag when she harvests the garden. You can also grow them yourself, but I’m no expert on that.
Cherry tomatoes – Regular tomatoes work too, but I love cherry tomatoes here. Their tiny size goes so well with the mini peppers, and I really enjoy the little pop when you bite into one.
Feta – Tomatoes, peppers and feta remind me of my childhood, of summers and of my home country. It’s pure joy on a plate. The salty, creamy feta balances the smoky peppers.
Croutons – They add crunch. If you don’t have any, a slice of bread and a hot pan will do the job.
Olive oil and balsamic vinegar – Olive oil is a must in every salad I make. The balsamic goes on at the end, just a little, for a nice tangy kick.
Light olive oil or sesame oil, for the pan – I highly recommend sesame oil if you have it. It brings out the flavour of the peppers.
Grilled Shishito Peppers and Tomato Salad
Course: SaladsCuisine: ItalianDifficulty: Easy2
servings5
minutes5
minutes340
kcal10
minutesWarm, blistered shishito peppers and tomato salad with feta, croutons and balsamic finish. Ready in about just minutes, on one pan.
Ingredients
1 cup shishito peppers, washed and dried
1 cup cherry tomatoes
¼ cup feta, crumbled
1 cup croutons
1 tablespoon of sesame oil, for the pan
A drizzle of olive oil
A drizzle of balsamic vinegar
Salt and black pepper to taste
How to Make Grilled Shishito Peppers and Tomato Salad
- Wash the cherry tomatoes and the shishito peppers. Make sure you dry the peppers well, so they blister instead of steaming.
- Warm the sesame oil in a pan over medium-high heat.
- Add the peppers in a single layer. Cook for about 4-5 minutes, turning now and then, until they are blistered and soft. Transfer them to a plate.
- Pop the cherry tomatoes on top of the warm peppers.
- Add the croutons next. If you are using bread, cut a slice of bread into cubes and add them in the same pan instead. Shake the pan for a couple of minutes until the croutons are golden and crisp.
- Sprinkle the feta all over.
- Finish with a drizzle of olive oil and balsamic vinegar, then season with salt and black pepper. That's it.
Notes
- Add the croutons right before serving so they stay crunchy.
NO IDEA WHAT TO COOK?
How to Serve This Salad
I love eating this salad on its own as a meal. If you’re feeding a hungry family, serve it alongside grilled chicken or whatever else you have planned for dinner. It’s also a great side for a summer barbecue.
How to Store Leftovers
I never have leftovers, honestly. But if you do, keep them in an airtight container in the fridge. I don’t recommend keeping this salad for more than one day, because the croutons and tomatoes will get soft and mushy.
To bring it back, warm the peppers in a pan for a minute and then enjoy. You can also eat it cold, but I prefer my peppers warm.
Grilled Shishito Pepper Salad FAQ
Are shishito peppers spicy?
Most of them are mild and a little sweet. Once in a while you’ll find a spicy one, which is part of the fun.
Do I eat the stem?
The stem is tough, so most people hold it and bite off the rest. I eat them whole!
What can I use instead of shishito peppers?
Mini sweet peppers work well too.
Can I use regular tomatoes?
Yes. Just chop them into bite-sized pieces.
Can I grill the peppers outside?
Absolutely. Use a grill pan or a grill basket so they don’t fall through the grates. You’ll get extra smoky flavour.
Can I skip the croutons?
Of course. It’s still a great salad. I like croutons because they are filling and add great crunch.
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Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
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