Shishito Pepper & Cherry Tomato Salad
1 brioche bun, or ¼ panko bread crumbs
1 teaspoon of garlic powder
2 tablespoons of extra virgin olive oil
1 pound of cherry tomatoes
5-finger pinch of kosher salt
¼ cup of extra virgin olive oil, plus more for finishing
½ pound of shishito peppers
4-finger pinch of freshly ground black pepper
2 tablespoons of ponzu sauce
2 tablespoons of soy sauce
Juice of ½ lemon, plus more for finishing
½ cup of feta cheese
Breadcrumbs: Preheat oven to 375 degrees. Cut the brioche bun into small cubes and add to a small food processor along with the garlic powder. Pulse until they are fine crumbs. Transfer them to a baking sheet and toss with the olive oil. Transfer to the oven and bake until the crumbs begin to turn golden brown, about 5 minutes. Remove from heat and set aside.
Tomatoes: Slice tomatoes in half and transfer to a bowl. Toss with the kosher salt and set aside.
Shishito Peppers: Add the olive oil to a large sauté pan over medium high heat. When the oil begins to give off just a hint of steam, gently add the shishito peppers in one layer followed by a sprinkling of the ground black pepper. Cook the peppers for about 3-4 minutes on each side, until they begin to char. Just as the last side is about done, add the ponzu sauce, soy sauce, and lemon juice. Toss the peppers to coat in the sauce and let cook for 1-2 more minutes.
Assembly: Arrange the shishito peppers in the middle of a plate, followed by the tomatoes around them. Sprinkle with the garlic breadcrumbs, feta cheese crumbles, and a squeeze of fresh lemon juice. Enjoy!