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Padrón Pepper Salad

Photo: Thomas J. Story
Total time 20 mins
Yield Serves 4 as an appetizer, 2 as a main dish
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.


  • 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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per appetizer serving.