Okra Tomato Salad
Ingredients
- 3 cups medium to small okra
- 4 cups water
- 4-½ teaspoons salt divided
- 2 tablespoons vinegar
- 3 ripe tomatoes
- ½ teaspoon sugar
- Black pepper to taste
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- ¼ cup toasted sesame seeds
Instructions
- Clean the okra with a paper towel and set aside. In a large saucepan, bring water, 1-½ teaspoon salt, and vinegar to a boil. Blanch ½ of the okra for 3 minutes, strain, and immerse in a bowl with ice and water. Strain well and set aside. Do remaining batch in same water.**
- Quarter the tomatoes. Seed and remove the center parts. Cut the tomatoes lengthwise into 8 pieces, similar to the size of the okra. You should have about 1-½ cups.
- Place the cut tomatoes in a strainer and sprinkle with 2 teaspoons salt. Let drain for 15 minutes.
- In a small bowl, place 1 teaspoon salt, sugar, and black pepper. Whisk in the balsamic vinegar and olive oil.
- Toss the okra with the tomatoes and ⅔ of the dressing. Spread the rest of the dressing in the center of a decorative plate. Make a mound with the vegetables and sprinkle with the toasted sesame seeds.
- ** This technique (step 1) will avoid okra getting mushy after cooked. Recipe from 'The Brazilian Table' cookbook, page 90.
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