Okra and Tomato Salad
A fresh, tangy salad with crisp okra and juicy tomatoes over lettuce, dressed with a simple vinaigrette. Quick to make and perfect for a light dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 220
- Protein
- 4g
Ingredients
- 8 oz okra
- 1 cup cherry tomatoes
- 4 cups lettuce
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Trim the 8 oz okra and slice into 1/2 inch rounds. Bring a pot of salted water to a boil, add okra, and cook until just tender, about 3 minutes. Drain and rinse with cold water.
- 2
Halve the 1 cup cherry tomatoes. In a large bowl, combine the 4 cups lettuce, cooked okra, and tomatoes.
- 3
In a small jar, shake together the 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- 4
Pour the dressing over the salad and toss gently to coat. Serve immediately.
Tools you’ll need
- pot
- large bowl
- small jar
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