This salad screams summertime! Though it’s only April, we’re getting summertime vibes over here and I am (somewhat) ready. I’m ready to walk away from the stove and fire up the grill. I’m ready to simply toss some veggies together to accompany our meal and call it day. I’m envisioning sitting with my husband on our back patio at dusk under the twinkling pergola lights, listening to our wind chime dance in the breeze. While sipping on an ice-cold, crisp glass of Pinot Grigio, I am wholeheartedly enjoying this salad on a perfect summer evening.
I feel like this recipe isn’t really a recipe since I’ve made this countless times, changing it up a bit here and there throughout its rotation in my kitchen.
What remains constant, though, are the Mediterranean flavors woven throughout the dish- a good dose of chickpeas for protein and fiber, kalamata olives for a briney bite, artichokes and kale because vegetables are a must and a solid helping of farro because it’s my favorite grain and adds a nice chewy texture. There is, of course, feta on top because cheese is a staple around here and its saltiness is perfect.
I’m new to this shishito pepper bandwagon, but now that I’m on it I don’t plan on getting off any time soon! Shishitos are a Japanese variety of pepper that are mellow and slightly sweet, except for the occasional spicy one hiding in the bunch. Their preparation is simple and quick. In a hot cast iron pan with a bit of olive oil, the peppers are sautéd until the skin is blistered. Sprinkled liberally with sea salt and served with a cool dip, such as this one from The Kitchn, they make the perfect snack or appetizer. I could eat these every. single. day.
That being said, I had been dreaming of another way to use them and I kept going back to some sort of a dressing, sauce or dip. So here we are. Use to dip vegetables, dress your salads or eat right off the spoon like I did.