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.
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.