Cucumber and Shishito “Salad” with Feta and Mint

Name: Cucumber and Shishito “Salad” with Feta and Mint
Total time: 30 min
Ingredients: 2 serrano peppers, stemmed, deseeded, and finely diced; Juice of 2 lemons; 1/2 cup olive oil; 2 tablespoons honey; 2 cloves garlic, grated; 1 tablespoon ground cumin; Salt, to taste; 1-2 tablespoons extra virgin olive oil (enough to lightly coat the pan); 8 ounces shishitos; Salt, to taste; 2 large cucumbers (any variety); 1 cup Feta (if in brine, drained), cut into 1/2-inch cubes; 1 bunch fresh mint, leaves only, for garnish

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Makes 3 to 4 servings 1x

Time 30 minutes

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Ingredients

For the dressing:

2 serrano peppers, stemmed, deseeded, and finely diced
Juice of 2 lemons
1/2 cup olive oil
2 tablespoons honey
2 cloves garlic, grated
1 tablespoon ground cumin
Salt, to taste

For the salad:

1–2 tablespoons extra virgin olive oil (enough to lightly coat the pan)
8 ounces shishitos
Salt, to taste
2 large cucumbers (any variety)
1 cup Feta (if in brine, drained), cut into 1/2-inch cubes
1 bunch fresh mint, leaves only, for garnish

Instructions

Make the dressing: In a mixing bowl, whisk together serranos, lemon juice, olive oil, honey, grated garlic, ground cumin, and salt. Taste and adjust as needed. Note: This can be prepared up to five days in advance and stored in the refrigerator. You’ll want to use more salt than you think you should—the cucumbers and shishitos can handle it (I start with a couple large pinches, taste, and add more as needed to the dressing or to finish the assembled dish).
Add oil to a grill pan or a cast iron skillet over high heat, then add shishitos (in batches, if needed, so that they each have contact with the pan or skillet), season lightly with salt, and cook until charred but still slightly crunchy. Transfer to a bowl to cool before building the salad.
In a large mixing bowl, toss cucumbers and cooked shishitos with the dressing. Transfer to serving plates and garnish generously with feta cubes and fresh mint.