Total Time
Prep 5 mins
Cook 3 mins

Blanching keeps the okra crisp and firm in this yummy marinated salad.

Ingredients Nutrition

  • 12 cup vegetable oil
  • 3 tablespoons white vinegar or 3 tablespoons balsamic vinegar
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 12 teaspoon hot sauce
  • 1 lb small okra pods
  • 1 small onion, thinly sliced and separatedinot rings
  • 1 clove garlic, minced
  • tomatoes, slices (optional)


  1. Combine the first 5 ingredients, and stir well.
  2. Blanch okra in boiling water 3 minutes.
  3. Drain.
  4. Combine warm okra, onion, and garlic in a 12x8x2-inch dish.
  5. Pour vinaigrette over okra mixture; toss gently to coat.
  6. Marinate at least 2 hours; drain.
  7. Arrange on serving plate with tomato slices; if desired.


Most Helpful

I couldn't find any fresh okra so defrosted frozen okra. The texture was slimy, but the flavor was great, so I definitely want to try it again when I can find fresh okra. Not giving a star rating until I try it with fresh okra.

Diana Johnson || March 12, 2016

Just made this as a side dish to my recipe #304034, not sure if this is traditional or not but it all went very well together. This salad was light and fresh and you're right, blanching the okra kept it lovely and crunchy! I used balsamic vinegar and it gave it a great flavour. Thanks for sharing!

Tulip-Fairy March 14, 2010

A simple cool summer salad. The okra did hold a nice crispy texture. I used spring onions instead of white. For my taste, next time I would shift the vinaigrette closer to 1:1 oil and vinegar.

realbirdlady June 30, 2008

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