Okra-Tomato Salad

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I can hear it now, cries from around the globe: ‘Cold fried okra? Are you serious?’ You bet I am. Leftover fried okra is fabulous in salads. The cornmeal adds a nutty crunch. And the richness of the okra takes tomatoes and lettuce to an entirely new dimension. Those of us in the rest of the world have a lot to thank Africa for, and okra is right at the top of the list. SAM

12 large cherry tomatoes, halved
1 (3-inch) cucumber, peeled and very thinly sliced
6 tablespoons Mustard Vinaigrette, divided
3 ounces arugula or mixed salad greens
4 heaping tablespoons cold Fried Okra
Freshly ground white pepper to taste
Toasted pumpkin seeds and/or crumbled cooked bacon

In a large salad bowl, marinate the tomatoes and cucumber in 1 tablespoon vinaigrette for at least 30 minutes. Add the salad greens, okra, and pepper and gently toss with the remaining vinaigrette. Sprinkle with pumpkin seeds and/or bacon.
Makes 4 servings.

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2 Responses to Okra-Tomato Salad

  1. TBC says:

    I love cold fried okra but have never tried using it like this. Nice recipe.

    Thanks. I love cold fried okra, too, and it is great in salads. Do you use it in other ways?

  2. How long does a person have to live in the South before they learn to like okra? 🙂

    Okay, sauteed (instead of fried) is a definite selling point. As is lots of guaranteed crunch, and this wonderful new concept of serving it — cold — in a salad !

    Most people who think they don’t like okra think of it in two ways only: boiled to sliminess or soaked in deep fat. In the hands of a good cook, okra is rich and crunchy and so flavorful there’s really nothing else quite like it. Think okra and shrimp gumbo, instead, or curried okra and tomatoes. Like Fried Green Tomatoes, sautéed okra is great with Dijon mustard. And it really is good cold, like fried chicken is good cold or cold leftover pizza. In South Texas, people rustle okra like cattle. It’s a truly amazing vegetable. SAM

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