Photo: Thomas J. Story
Total Time
20 Mins
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.

How to Make It

Step 1

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

Step 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

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

Note: Nutritional analysis is per appetizer serving.

Ratings & Reviews