Tomato Mozzarella Salad with Cantaloupe and Charred Shishitos
Active Time: 15 minutes | Total Time: 15 minutes | Serves 4 | Gluten Free
- Extra virgin olive oil
- 1 pint shishito or padron peppers
- 8 ounces fresh mozzarella (optional)
- ½ of a cantaloupe, seeds scooped out
- 1 pint cherry or grape tomatoes
- 12 fresh basil leaves
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Heat the grill to medium-high.
Drizzle a small amount of oil over the shishitos and toss to lightly coat. Grill the shishitos for about 5 minutes, turning until charred on all sides. (Alternatively, you can char the shishitos in a hot skillet for 3 or 4 minutes.)
Slice the mozzarella and arrange on a serving plate (if using). Scoop out the cantaloupe into bite-size pieces and arrange over the mozzarella. Cut the tomatoes in half and add to the plate. Scatter the shishitos and basil over the salad. Drizzle with some oil and sprinkle with salt and pepper. Serve.
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