Blistered Shishito-Pepper Salad with Chive Vinaigrette

Step 1

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.

Step 2

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.