Grilled Okra Salad Recipe -
Grilled Okra Salad Recipe
  • READY IN 15 mins

Grilled Okra Salad

Recipe by  

"This simple salad of grilled okra and tomatoes is very flexible, you can add or reduce the amount of ingredients to your liking, and even add other ingredients that are not in my list."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    5 mins

    15 mins


  1. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Combine the vinegar, tomato, onion, and salt in a bowl; set aside.
  2. Cook the okra on the preheated grill until a few black areas have developed on its skin, about 5 minutes. Toss the okra with the tomato mixture, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 08, 2008

We put a little olive oil on the okra and tomatoes, after I sliced the tomatoes pretty thick. Then we grilled them both, tossed with some salt and pepper and left out the vinegar and onions (not really a fan). Awesome!! We'll be doing this again!!!

Most Helpful Critical Review
Sep 17, 2008

This salad was ok. I couldn't find white wine vinegar at the store, so I used balsamic vinaigrette salad dressing instead. I think I'd like the grilled okra by itself better.


9 Ratings

May 17, 2008

Tip! If you are in a hurry, instead of grilling the okra, put them on a plate and microwave for about 3 minutes or until color turns bright green, and then mix it with the tomato mixture. It doesn't provide as much flavor, but it is quite good and very convenient.

Dec 01, 2008

Yummy side dish.

Feb 12, 2009

Love it! I made it indoors in a skillet over the stove with a little bit of olive oil. Also, I accidentally got white cooking wine instead of white wine vinegar. I just used rice vinegar with a splash of the white wine, and it still came out wonderful!

Dec 19, 2008

What a good salad. I had to use frozen okra pods, since okra isn't in season anymore, and I "grilled" them on the stovetop, since my grill is covered in 8 inches of snow. I oiled my skillet and grilled the pods over medium-high heat. It still worked out pretty well. Thanks for the recipe.

Dec 23, 2014

We made this with okra that had been sliced, and then sauteed in just oil until it stopped being stringy, then a little longer. It was even good the next day (a little slimy, but surprisingly little). I'm sure it wouldn't be great after even another day, at least, not to me, but we loved this.

Sep 17, 2014

I made this pretty much like the recipe called except I used fresh okra and tomatoes. It was still really good and everyone ate it up. Some of us put it over rise and others put it over our chicken. Then there were all the seconds in which it was plain. I know that many are giving this a 5 star rating after completely changing the recipe, but I wanted to put it out there, even if you don't have cajun or Zatarain's seasoning to add to it (which completely changes the flavor, like going from Mexican flavor to Asian) it is still a good recipe. Give it a try!


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  • Calories
  • 50 kcal
  • 2%
  • Carbohydrates
  • 11 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 35 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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