Blistered Shishito and Burrata Bread Salad

INGREDIENTS:

2 TEASPOONS SOY SAUCE
1 TEASPOON CHINESE BLACK VINEGAR
1 TABLESPOON NEUTRAL OIL
1 TEASPOON TOASTED SESAME OIL
OIL FOR THE PAN
1-2 CUPS GIANT BREAD CUBES
1 CUP SHISHITO PEPPERS
1 CUP CHERRY TOMATOES, HALVED
1 BALL BURRATA, TORN
SALT AND FRESHLY GROUND PEPPER

Whisk together the soy sauce, black vinegar, oil, and sesame oil in a small bowl and set aside.
Heat up a bit of oil in a not-stick pan and patiently toast your giant bread cubes over medium-low heat on all six sides – take your time and really brown each side. While the toast cubes are frying on low heat, blister the shishitos. Heat a splash of oil in a cast-iron pan or heavy bottomed skillet over medium high heat. When shimmery, add the peppers and cook, turning occasionally, until blistered. Remove from the heat and season with salt and pepper.
When the toast cubes are done, assemble your salad: divide the shishitos, toast cubes, tomatoes and burrata between two plates. Drizzle on the dressing and season with salt and pepper to taste.