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Padrón Pepper Salad





Yields
Serves 4 as an appetizer, 2 as a main dish



Total Time
20 mins

Plant now to make this dish come summer. "It's like sunshine on a plate," says Valerie Rice. Padrón peppers are wonder­fully tender when blitzed on a grill, and they're enjoyably unpredictable--most are mild, but every so often, you'll get a hot one.

su-Padrón Pepper Salad




Photo: Thomas J. Story
 24 Sun Gold cherry tomatoes, at room temperature
 3/4 teaspoon flaked sea salt, divided
 32 small Padrón peppers
 10 teaspoon extra-virgin olive oil, divided
 1/2 cup Israeli feta, crumbled
 1 teaspoon purple basil flowers or tiny leaves from basil plant
Step 1
1

Slice tomatoes in half. Put in a bowl and toss with 1/4 tsp. salt. Set aside.

Step 2
2

Heat a grill or a grill pan to medium-high. Toss peppers with 2 tsp. oil and grill until slightly charred all over, 3 to 4 minutes.

Step 3
3

Divide peppers among 4 salad plates or 2 dinner plates, stacking to give some height to each dish. Divide tomatoes and sprinkle around peppers, then top with crumbled feta. To finish, drizzle 2 tsp. olive oil over each plate, sprinkle with a pinch of salt, and top with a few basil flowers.

Step 4
4

Note: Nutritional analysis is per appetizer serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories184
% Daily Value *
Total Fat 16g21%

Saturated Fat 4.5g23%
Cholesterol 17mg6%
Sodium 521mg23%
Total Carbohydrate 8.6g4%

Dietary Fiber 2.6g10%
Protein 4.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.