Tomato and Okra Salad
Yields: 4-6 servings
  • ¼ cup white wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 cups assorted heirloom cherry tomatoes, halved
  • ½ pound small fresh okra, halved lengthwise
  • 1 cup sliced halved English cucumber
  • 2 shallots, thinly sliced
  • ¼ cup fresh basil leaves
  1. In a large bowl, whisk together vinegar, sugar, oil, salt, and pepper until dissolved. Stir in tomatoes, okra, cucumber, shallot, and basil just before serving. (Best if eaten within 1 hour.)
Give your leftovers new life with the addition of a few simple ingredients. Sauté Tomato and Okra Salad over medium-high heat for 5 minutes until warm. Serve over hot rice with chopped fresh herbs.
Recipe by Taste of the South at