Three Pepper Okra & Tomato Salad

This family-favorite dish showcases several of the fresh vegetables that grow in abundance every summer in our large garden. The recipe transforms classic fried okra, which is a menu staple especially in July and August, into a flavorful salad. I often serve it for a stand-alone lunch, but it’s also perfect as a side dish for burgers or barbecue. I like to use a variety of heirloom tomatoes in different colors because they give the salad an eye-popping presentation. The okra may be fried up to 2 hours in advance and the other vegetables may be prepared and refrigerated in advance as well.  The secret is assembling the salad and adding the dressing just before serving. Your guests will be wowed!

Salad Ingredients:

3 slices bacon, halved

1/3 cup vegetable oil

10 oz. fresh okra pods, ends trimmed and sliced into ¼-inch thick rounds

2 tablespoons nonfat yogurt

3 tablespoons all-purpose flour

2 tablespoon yellow cornmeal

1/2 teaspoon salt

3 medium ripe tomatoes (one of each: red, orange, and yellow if available)

1 small green bell pepper, quartered and seeds removed

2 small (or 1 large) jalapeno peppers, halved and seeds and inner membranes removed

6 shishito peppers

1/3 cup thinly sliced green onion, green parts only

Dressing Ingredients:

2 tablespoons vegetable oil

2 tablespoons granulated sugar

1 ½ tablespoons white vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

Tools:

Large skillet, preferablycast iron

large mixing bowl

colander

spoons

fork

paring knife

pie plate

food chopper

paper towels

2 cutting boards

tongs

large serving bowl

Cook bacon in a large skillet over medium high heat until crisp. Remove to paper towels to drain. Add oil to bacon fat in skillet.

Place okra in a large bowl. Add yogurt and stir until evenly coated. In a small bowl, stir together flour, cornmeal and salt. Add to okra mixture and toss to evenly coat. Use a slotted spoon to shake off any excess flour mixture before adding okra to oil in skillet. Cook for 5-6 minutes per side or until golden brown and crispy, using a turner to turn occasionally. Remove to paper towel-lined pie plate to drain.  

Core and dice tomatoes then place in a colander to drain. 

Use a cutting board to chop all peppers.

In a large bowl, layer okra, green onion, tomatoes, peppers, and bacon.  

Place all dressing ingredients in a small bowl. Stir to combine.

Just before serving, stir dressing again then drizzle over salad. Toss until evenly coated and serve immediately. Serves 4-6. Enjoy!

This recipe is very versatile; you can substitute other pepper varieties as desired, leave in the seeds and membranes of jalapenos for heat, and/or use white or purple onion in place of green onion. Bacon may also be omitted for a vegan or vegetarian option.