Okra is most commonly found stewed or fried, both of which can be challenging for the home cook to do well. But this recipe from HHS Chef Sean Huitt with grilled okra is simple and delicious and may help you find a new way to enjoy this delicious and healthy vegetable.
Charred Okra and Baby Heirloom Tomato Salad
By Chef Sean Huitt
- 1 ounce extra virgin olive oil
- 2 pounds fresh whole okra, sliced in half lengthwise
- 1 pint baby heirloom tomatoes, halved
- 1 poblano pepper, julienned
- 1 medium red onion, julienned
- 4 ounces Bocconcini (small fresh mozzarella balls), halved
- 8 ounces fresh arugula
Mason Jar Lemon-Thyme Vinaigrette
- 2 ounces apple cider vinegar
- Zest and juice of 1 lemon
- 1 ounce local honey
- 1 ounce garlic, minced
- 1 ounce shallots, minced
- Fresh lemon thyme, stemmed*
- Sea salt, to taste
- Fresh black pepper, to taste
- 8 ounces extra virgin olive oil
In a 12-ounce mason jar, combine all ingredients for the vinaigrette. Shake vigorously until well-combined. The consistency should be slightly thick. Set the dressing aside.
Set the grill to high (400°F). Brush the sliced side of okra with olive oil. Place on grill cut-side down for 2-4 minutes, or until sufficiently charred. Set aside to cool. Once the okra has cooled, place it in a large mixing bowl with the tomatoes, poblano pepper, onion, and Bocconcini. Add the vinaigrette and toss to combine. Set aside and allow the salad to marinate for at least one hour. When ready to serve, strain excess liquid from the salad and retain the dressing. Arrange arugula on a platter, top with marinated salad, and serve with reserved dressing on the side.
*If lemon thyme is unavailable, fresh thyme can be used as a substitute.