Ingredients
3 ounces shishito peppers (1 1/4 cups), stemmed and halved lengthwise
2 tablespoons fresh lime juice
1 tablespoon rice-wine vinegar
Kosher salt and freshly ground black pepper
2 tablespoons safflower oil
3 tablespoons chopped chives
1 pound small tomatoes, such as zebra, halved or quartered into bite-size pieces (3 cups)
1 piece (1 pound) melon, such as honeydew or cantaloupe, peeled and cut into bite-size pieces (2 cups)
1/2 English cucumber or 3 mini cucumbers, thinly sliced into rounds (2 cups)
1/4 cup fresh mint leaves, sliced if large
Preparation
Heat a skillet, preferably cast iron, over high. Add peppers and cook, stirring occasionally, until blistered in places but not soft, about 5 minutes. Transfer to a plate.
In a bowl, whisk together lime juice, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oil, then chives. Arrange tomatoes, melon, cucumber, and peppers on a platter. Season with salt, drizzle evenly with vinaigrette, and sprinkle with mint; serve.
