Marinated feta with pan-roasted shishito peppers & olives

Marinated feta with pan-roasted shishito peppers and olives

The first time I saw shishito peppers was in New York City’s famous Union Square Greenmarket. One of the farmers, whose specialty was Asian vegetables, had a huge crate of these gorgeous little green peppers – they looked most tempting! Since then, I’ve been such an avid fan of the exotic peppers that I’ve even grown them in my own garden.

What are shishito peppers?

Shishito peppers are small Japanese sweet peppers; they’re skinny and slightly twisted. They’re picked young, while still green and only about 3 inches long. When growing my own I’ve never had a spicy one in the bunch, but when I’ve purchased them, about one in 10 peppers turns out to be hot. Also, I find that the smaller the peppers are, the less of a chance they’ll be spicy. Of course, the most wonderful thing about these little peppers is their flavor – slightly smoky and sweet with a hint of bitterness.

Marinated olives and feta cheese: a classic combo and a winning addition!

They are delightful simply pan-sautéed with a little olive oil, served as a nibble or a side veggie. But here, I serve them with feta, olives and fresh thyme for a delectable hors d’oeuvre.

If you can’t find shishito peppers at your farmers’ market, look for them in Asian specialty stores – especially Korean markets, where you’ll find them labeled as “twist peppers”.

Here are more recipes with shishito peppers.

Food & wine pairing: Jerez, Sherry with marinated feta and shishito peppers

White wine iconServe a Fino or Manzanilla Sherry from Jerez in Southern Spain. It is excellent with the flavors of the peppers and olives. You may want to try Bodega Valdespino’s outstanding Finos and Manzanillas (to read an article I wrote about their Sherries, click here). Of course, a glass of Prosecco would be delightful too!

Shishito peppers

Marinated feta with pan-roasted shishito peppers & olives

serves 4
active time: 20 min

  1. 4 oz (115 g) Shishito peppers or mini sweet peppers – left whole
  2. 2 tablespoons olive oil
  3. sea salt to taste
  4. 8 oz (225 g) feta – cut in 1″ cubes (1 1/2 cups)
  5. 1 cup Kalamata olives
  6. 2 tablespoons fresh thyme leaves
  7. 1/3 cup extra virgin olive oil

  1. Step 1: Before cooking the peppers, make a small slit in each pepper with a paring knife. This will prevent them from bursting when they cook. Heat a large heavy-bottomed skillet over medium-high heat. When the pan is hot, add the oil and peppers and toss well. Sauté for 4 to 5 minutes until peppers are golden-brown and blistered, tossing only occasionally. Transfer to a tray lined with paper towels and sprinkle with the salt. Set aside.
  2. Step 2: Place the feta, olives and roasted peppers in a wide bowl. Sprinkle with the thyme. Drizzle with the olive oil and gently turn the ingredients over with a silicone spatula, being careful not to break the feta cubes. Let marinate at room temperature, for at least 30 minutes or up to 1 hour before serving.

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Marinated feta with pan-roasted shishito peppers and olives

finger food, feta, shishito peppers, olives


  1. What do you suggest as a complimentary appetizer(s)?

  2. Man, I am all over this one! Those chile peppers look spicy and love the way you serve them with the feta and olives. I seen marinated feta before, but have never seen it served with such complementary ingredients. Great recipe!!

    • Viviane Bauquet Farre

      Hi Mj! Thank you so much for your note… Shishitos are sweet peppers, so not spicy (except for the occasional one!). I’m so glad you like this recipe!

  3. So gorgeous Viviane, I would devour this with a drink in hand in no time and have no room for dinner. Funny enough my first shishito pepper encounter was in a Persina restaurant.

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  5. I love Shishito peppers, I love feta, I love Kalamata olives! All things briny and salty! My question is how is this eaten and is it served with Lavash, flat breads? How did you mean to serve this?

    • Viviane Bauquet Farre

      Hi Nancy! I serve this exactly as you see in the photograph, on its own. Guests spoon the feta and shishitos on small appetizer plates and eat with a salad fork… or more often their fingers! Think of it as an update on the olive bowl. Shishitos are in season right now, so it’s the perfect time to make this dish. Enjoy!

      • Nancy Carlson

        Thank you Viviane! Sorry I just saw the reply. I will do this for a party and am so happy to understand how you envisioned it!

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  7. I have never seen those Shishito Peppers before..they are so cute.
    Feta and olives…definitely right up my alley.

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