Fresh Okra, Corn and Tomato Salad
Ingredients
- 12 ounces okra
- 3 large tomatoes
- 1 medium onion
- 6 cloves of garlic
- ½ cup Cotija
- ½ cup Fresh Oregano
- ½ cup celery leaves
- 4 tbsp olive oil
- 3 tbsp lemon juice
- 3 tbsp sour cream
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- 25 minutes to roast the corn. Turn to get all sides roasted. Cut kernels off the cob.
- Dice tomatoes, onions
- Mince garlic
- Sweat onions in 1 tbsp of olive oil
- Once the onions are translucent add the garlic.
- Next, add the okra and corn. Cook until just warm.
- Meanwhile combine lemon juice, salt, pepper, and remaining olive and whisk into a dressing.
- Pour warmed vegetables into a bowl, add oregano and tomatoes. Combine with the dressing.
- Pour salad onto serving dish and top with celery leaves, sour cream, and smoked paprika.
Wine Pairing
Okra, sometimes referred to as “lady’s finger,” comes in green and red. Both varieties taste the same. It’s frequently used in Southern American cuisine and is a staple in gumbo. However, some people find it unappealing due to its slimy texture. But, with this recipe, you won’t even notice that. Okra is rich in nutrients and has antioxidant properties. This tomato salad recipe is a perfect side dish to any heavy meals.
This tomato salad is an elevated version of a classic southern salad. Pair with Gruner Veltliner and other light white wines. Here are our top choices:
- Sauvignon Blanc
- Pinot Blanc
- Vermentino
- Pinot Gris
Looking for more salad recipes? Check this Vegan-Friendly Orange and Pomegranate Salad
Do you want a more personalized wine recommendation? Use Winosity’s wine recommendation engine and wine journal app to find a wine that suits you.