Padrón Pepper Salad

• 24 Sun Gold cherry tomatoes, at room temperature
• 3/4 teaspoon flaked sea salt, divided
• 32 small Padron peppers
• 10 teaspoon extra-virgin olive oil, divided
• 1/2 cup Israeli feta, crumbled
• 1 teaspoon purple basil flowers or tiny leaves from basil plant

1. Slice tomatoes in half. Put in a bowl and toss with 1/4 tsp. salt. Set aside.
2. Heat a grill or a grill pan to medium-high. Toss peppers with 2 tsp. oil and grill until slightly charred all over, 3 to 4 minutes.
3. Divide peppers among 4 salad plates or 2 dinner plates, stacking to give some height to each dish. Divide tomatoes and sprinkle around peppers, then top with crumbled feta. To finish, drizzle 2 tsp. olive oil over each plate, sprinkle with a pinch of salt, and top with a few basil flowers.
4. Note: Nutritional analysis is per appetizer serving.

tomatoes, salt, padrufn peppers, extravirgin olive oil, feta, purple basil flowers

Taken from www.myrecipes.com/recipe/padron-pepper-salad (may not work)