Blistered Shishito Pepper Salad

This is a fun and festive salad year-round with so many vibrant colors! You can usually find shishito peppers in the market any time of year, and when grilled or roasted with a little bit of olive oil and sea salt, they are delicious alone or with just about anything else. We had them at Aviary Wine & Kitchen, an Austin, Texas eatery, as the focal point of a salad with peaches and it was an awesome dish! We like to pair them with grilled seasonal fruit, cherry tomatoes, avocado, feta cheese, roasted pistachios, and a sesame-teriyaki dressing for a flavor explosion!

Blistered Shishito Pepper Salad

We love shishito peppers as an appetizer all by themselves, but this salad recipe is really fun and creates such a beautiful, colorful plate. You can literally use any fruit you like, and we've used mango, pineapple, kiwi and peaches … whatever you can find in season. 
Servings 4 as side dish


Salad Fixings

  • 1 small head romaine lettuce torn into bite sizes
  • 24 shishito peppers
  • 2 tablespoons olive oil
  • 1/2 teaspoon Himalayan pink salt
  • 1/2 teaspoon freshly ground black pepper
  • Fresh fruit of your choice: pineapple mango, kiwi, peaches, sliced and grilled
  • 1 large avocado sliced
  • 20 cherry tomatoes, halved
  • 1/3 cup roasted salted pistachios
  • 1/2 cup crumbled feta cheese
  • 1 lime quartered

Dressing-Sesame Teriyaki Vinaigrette

  • 2 tablespoons Soy Vay Veri Veri Teriyaki or similar
  • 2 tablespoons sesame oil
  • 4 tablespoons red wine vinegar
  • 2 teaspoons fresh lime juice
  • 6 tablespoons olive oil


Dressing-Sesame Teriyaki Vinaigrette

  • Make the dressing by mixing all ingredients in a jar.

Bister Peppers:

  • To blister the shishito peppers, place the cleaned peppers on a piece of foil and drizzle with a little olive oil, and season with a dash of pepper and Himalayan pink salt … our favorite!
  • Heat the grill to medium and cook them for about 3 minutes per side, or just until they begin to darken and blister.
  • Remove from grill and set aside. You can also blister them in a frying pan, by cooking over medium-high heat until blistered and browned.
  • Drizzle the sliced fruit with a splash of olive oil and grill the fruit at the same time.
  • Arrange lettuce and all of the other ingredients on the plate just as pretty as you please.
  • Drizzle dressing over all and season to taste with S&P.
    Dive in!


For a dinner salad, simply add grilled chicken breast!

Join the Conversation

  1. Wow this combination is pure genius. I love the sweet/salty vibe. Can’t wait to make this for a get-together on the deck this summer, alongside some margaritas of course!

    1. Lee, with you on the sweet & salty! Love it! This is why we love dining out … to get great new ideas! This one is fun because you can use whatever fruit is in season and grilling the fruit really brings out the flavor! Yes, on the margaritas … perfect complement to this salad!

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