Recipes / Peppers Recipes

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. 

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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

  1. In a large frying pan or on the grill, roast the shishitos until they are well charred
  2. Remove the stems and transfer the peppers to a blender
  3. Add the garlic, vinegar, olive oil, lemon zest and juice with a hefty pinch of salt
  4. Spoon the yogurt or sour cream into the center of a serving platter and then spread to just shy of the edges
  5. Top with the tomato slices and the cherry tomato halves
  6. Season with salt and pepper
  7. Spoon the shishito vinaigrette all over
  8. Finish with a flurry of the chopped herbs and serve

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