Shishito Tomato Salad

This is nearly a no-cook recipe (and you can skip the wheat berries if you’re pressed for time). Summer is the perfect time to enjoy raw, naked vegetables. The flavors are fresh and distinct and the peppers bring just the right amount of crunch. Some forkfuls, you might notice the savory tomatoes. Others, the fragrant basil. This is about as good as it gets for summer eating!

While testing this recipe, we really noticed how salt can bring out the flavors. I encourage you to keep a little bowl of salt at the table and experiment with how it changes the salad.

Time: 60 minutes
Serves 4

For the wheat berries

• 1 cup dried wheat berries

• 1 tsp salt for boiling

For the salad

• 2 cups shishito and padrón peppers, seeded (unless you like it spicy) and roughly chopped

• 1 ½ cup scallions sliced thinly

• 1 jalapeño, seeded and minced

• 2-3 cups cherry and plum tomatoes, quartered

• 3-4 tomatillos, chopped

• 1 small bunch basil, leaves hand torn

• ½ cup olive oil

• 3 Tbsp red wine vinegar

• ½ tsp salt, plus more to taste
  

1. Fill a large pot with water and add 1 tsp salt. Bring to a boil, add dried wheat berries, and reduce to a simmer. Cook covered for 50-60 minutes until the wheat berries are pleasantly chewy, but still firm. Drain, rinse with cold water, and set aside.

2. While the wheat berries cook, prep and cut all the vegetables. In a large mixing bowl, combine the peppers, scallions, jalapeño, tomatoes, tomatillos, and basil. Add the wheat berries once they’re ready.

3. Drizzle the olive oil and red wine vinegar and sprinkle the salt. Mix thoroughly.

4. Let the salad sit for at least 5 minutes for the flavors to meld. Add more salt to taste.