Okra-Tomato Salad

August 29, 2007

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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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