Summer Okra and Tomatoes

This colorful side dish brings the best of summer to your table in under 30 minutes. 

Summer Okra and Tomatoes
Yields: 6 servings
  • ½ pound okra, halved lengthwise
  • ½ cup sliced red onion
  • ⅓ cup plus 1 tablespoon olive oil, divided
  • 3 cloves garlic, thinly sliced
  • 2 medium heirloom tomatoes, quartered
  • 2 clusters tomatoes on the vine
  • ⅓ cup chopped fresh herbs (such as parsley, basil, thyme, and oregano)
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic, grated
  • 1½ teaspoons kosher salt
  • ¼ teaspoon crushed red pepper
  • Garnish: chopped fresh herbs
  1. Heat a 12-inch cast-iron skillet over high heat on a grill. Working in batches, add okra in a single layer; cook, without stirring, until charred. Transfer to a serving platter, and set aside. Brush onion with 1 tablespoon oil, and add onion and sliced garlic to pan; cook until lightly charred. Transfer to serving platter. Place heirloom tomatoes on grill, and cook until charred; place on serving platter. Add tomatoes on the vine, and cook until charred; set aside.
  2. In a large bowl, whisk together herbs, lime zest and juice, vinegar, grated garlic, salt, red pepper, and remaining ⅓ cup oil. Toss with okra, onion, and heirloom tomatoes. Serve with grilled tomatoes on the vine. Garnish with herbs, if desired.



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