Directions
Preheat the oven to 350°F.
In a large bowl, toss the bread cubes, salt, and olive oil to combine well.
Lay the seasoned cubes onto a baking tray and bake for 20 minutes, or until cubes are golden brown. Stir the cubes and turn the tray halfway through baking.
While the cubes are baking, break each shishito pepper in half (to make 2 shorter pieces).
Arrange the shishito peppers on a large flat plate in a single layer, cover it with a sheet of paper towel, and microwave for 3 minutes or until just tender.
In a large bowl mix the cooked shishitos, olives, Ayala, olive oil, parsley, vinegar, and mozzarella to combine. Add salt and pepper to taste if needed.
If you are eating this salad right away, toss in the bread cubes and serve.
If you are making this salad in advance, keep the marinated vegetables and bread cubes apart and combine them when you are ready to serve to keep the bread cubes crispy.
Recipe Note
Recipe Notes
If you don’t have baguette, a nice crusty bread can be substituted for making the bread cubes.
The marinated shishito peppers and olive part is best made in advance (1 hour up to 1 day) to give the dried seasonings time to hydrate and bloom. Then the bread cubes can be tossed through at any time.
Microwaving the shishito peppers cooks them quickly to keep them bright and fresh. If you don’t have a microwave, you can dry sauté them in a pan or broil them for just a few minutes in the oven, turning as needed.
Variations and Ideas
The shishito peppers can be substituted with large diced poblano peppers or even diced roasted zucchini.
A pint of cherry tomatoes cut in half would be a nice addition when good tomatoes are in season.
Usage Ideas
The salad is great on it’s own or paired with roasted fish or on a bed of greens.
Questions? Contact helen@laboiteny.com
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