Tomato Salad with Shishito Vinaigrette
This is a great way to use up any shishitos you didn't eat straight off the grill. You can also freeze, roasted shishitos and make this in the winter when you're craving a bit of summer.
Ingredients
1 pint shishito peppers
1 clove garlic, roughly chopped
1/4 cup sherry vinegar
1/2 cup olive oil
1 lemon, zest and juice
1 cup whole milk plain yogurt or sour cream
2-3 large tomatoes, any variety, sliced into thick rounds
2 pints cherry tomatoes, cut in half
1 bunch parsley, dill, basil, cilantro or a mix, roughly chopped
Method
- In a large frying pan or on the grill, roast the shishitos until they are well charred
- Remove the stems and transfer the peppers to a blender
- Add the garlic, vinegar, olive oil, lemon zest and juice with a hefty pinch of salt
- Spoon the yogurt or sour cream into the center of a serving platter and then spread to just shy of the edges
- Top with the tomato slices and the cherry tomato halves
- Season with salt and pepper
- Spoon the shishito vinaigrette all over
- Finish with a flurry of the chopped herbs and serve
