A spring to summer salad, when okra and tomatoes are at their peak (although it’s fine to use frozen okra.)
The salad belongs to the New Israeli Cuisine, mixing Levantine and Mediterranean ingredients with a Spanish classic dish.
Okra, oregano and feta salad on tomato gazpacho
Course: Appetizers, SaladsCuisine: Israeli, Jewish, SpanishDifficulty: Easy4
servings30
minutesIt is fine to use frozen whole okra in this recipe, which is available at Middle Eastern supermarkets. If you do, you can skip step #2.
INGREDIENTS
- For the gazpacho
4 medium size tomato
¼ green pepper, seeded
1 garlic clove
½ teaspoon dried mint or 1 tablespoon fresh mint
½ teaspoon kosher salt
1 tablespoon cherry or red wine vinegar
2 tablespoons olive oil
- For the salad
1 lb. fresh or frozen whole okra
3 tablespoons olive oil, plus more for drizzling
Pinch of Kosher salt
½ red onion, in 1 inch dice
1 Serrano pepper, seeded and sliced
4 oz. feta, crumbled
¼ cup oregano leaves (or mint or flat parsley)
DIRECTIONS
- For the gazpacho, combine all ingredients in a blender and and puree until smooth. Adjust salt to taste. Keep aside.
- Wash okra and dry with paper towels. Trim the stem end of the okra, make sure not to cut the pod itself.
- Put olive oil in a large non stick pan over medium-high heat. When oil is hot, add okra and salt and fry for 8 minutes, mixing frequently. Add chopped onion and fry for another 2 minutes. Remove from heat.
- Divide gazpacho between 4 bowls, top with okra. Sprinkle with Serrano, feta and oregano, drizzle with olive oil and serve.
