Padrón Pepper Salad

Padrón Pepper SaladRecipe
Photo: Thomas J. Story
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.
Serves 4 as an appetizer, 2 as a main dish


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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


Total: 20 Minutes

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

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.

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.

Note: Nutritional analysis is per appetizer serving.

Created date

February 2014

Nutritional Information

Calories 184
Caloriesfromfat 75 %
Protein 4.6 g
Fat 16 g
Satfat 4.5 g
Carbohydrate 8.6 g
Fiber 2.6 g
Sodium 521 mg
Cholesterol 17 mg