Recipe courtesy of Mary Sue Milliken and Susan Feniger

Okra Salad

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  • Level: Easy
  • Yield: 6 servings
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2 tablespoons red wine vinegar

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 teaspoon finely chopped parsley

1/2 small clove garlic, finely chopped

1/4 cup extra-virgin olive oil

I tablespoon finely chopped onion

Dash Tabasco sauce

2 tablespoons olive oil

3/4 pound small okra pods, topped and tailed

2 small heads Boston lettuce, separated into leaves

I red bell pepper, stemmed, seeded, white pith removed and cut into fine julienne


  1. In a small bowl, whisk together the vinegar, salt, pepper, parsley, and garlic. Drizzle in the olive oil in a thin stream, whisking constantly, until it is completely emulsified. Stir in the onion and Tabasco.
  2. In a large saucepan, bring a generous amount of water to the boil. Plunge in the okra and cook for 3 minutes. Drain and pat dry with paper towels.
  3. In a large heavy skillet, heat the olive oil over medium-high heat. Toss in the okra and sear it, tossing frequently, for about 1 1/2 minutes, or until golden. Set aside for 5 minutes to cool.
  4. Arrange the lettuce leaves in a large serving bowl and scatter the okra on top. Pour the dressing over, toss together and scatter the red pepper julienne on top.

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