Oscar’s Okra Salad

Servings: 4 to 6 Source: Oscar Levy 


  • 1/2 pound Okra (small, whole) 
  • 1 Vidalia onion 
  • 1 tablespoon red wine vinegar 
  • 3/4 tablespoon olive oil 
  • 1 splash lemon juice 
  • 1 dash tabasco 
  • 1 tablespoon white wine vinegar 


Pierce okra (leave whole). Boil with white wine vinegar until bright green. Blanch.

Chop onion finely.

Marinate okra, onion, vinegar & oil (refrigerate overnight).

Season with lemon juice and tabasco, plus salt and pepper to taste. 

Serve cold.


Cut Okra into cherry tomato sized pieces. Add a pint of cherry tomatoes, cut in half. Marinate with double the oil and red wine vinegar.

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