Blistered Shishitos with Crispy Salami and Oregano Oil

Summer's here! Our favorite thing about drifting from spring into warmer weather is the way afternoon get-togethers linger longer, with laughter and conversation stretching as long as the twilight, and small plates make a meal with minimal effort or planning. Such evenings are all about having good ingredients on hand and a few tricks up your sleeve. This recipe's sublime as a whole dish, but we guarantee you'll be spooning this garlicky oregano oil onto everything from cucumber tomato salad to cheese toast!

Want more healthy and delectable summer small plates ideas? Join us for a Blackberry Shrub Demo and Recipe Swap Happy Hour with Hip Girl Kate Payne on May 20th. This event is free, but please RSVPhere!

Blistered Shishitos with Crispy Salami and Oregano Oil

  • 1 pint basket shishito peppers
  • 6-8 slices salmi, cut in slivers (optional)
  • sea salt
  • 1 T. oregano oil (recipe follows)

Heat a heavy skillet over high heat until smoking hot. Toss the whole peppers in (do not add oil) and shake the pan until they are blistered on all sides. Remove to a serving plate and add salami slivers to skillet. Toss and fry very briefly until they are crisp. Add to shishitos on plate. Season with sea salt and drizzle with oregano oil.

Oregano Oil

  • 1 bunch oregano, leaves only
  • 1 clove garlic
  • 1/2 c. olive oil

Place all ingredients in a blender and blend until smooth. Keep refrigerated in a tightly lidded jar for up to a week.