Step 1

Preheat a gas or charcoal grill on high heat.

Step 2

Toss the shishito peppers in olive oil, salt and pepper. Grill the peppers on both sides until they are blistered, about 1 minute per side.

Step 3

In a large bowl, combine the peppers with the cucumbers, tomatoes and cilantro.

Step 4

For the vinaigrette, whisk together the lemon juice, rice wine vinegar, olive oil, salt and pepper in a small bowl.

Step 5

Drizzle the vinaigrette over the salad.