Grilled Okra and Tomato Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A smoky grilled okra and fresh tomato salad dressed with a bright lemon vinaigrette, perfect for a light, regional-inspired side dish. This Southern US-inspired salad recipe, ready in about 20 minutes, pairs fresh okra pods, cherry tomatoes, extra virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 110 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 fresh okra pods
• 1 pint, halved cherry tomatoes
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 2 tbsp chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat an outdoor grill or grill pan over medium-high heat to about 400°F.
2. Step 2: Trim the stems off 12 fresh okra pods and toss them with 1 tbsp extra virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
3. Step 3: Place the okra on the grill and cook for 8-10 minutes, turning occasionally, until tender and slightly charred.
4. Step 4: In a large bowl, whisk together 2 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1 tsp honey, 1/2 tsp kosher salt, and 1/4 tsp black pepper until emulsified.
5. Step 5: Add the grilled okra, 1 pint halved cherry tomatoes, and 2 tbsp chopped fresh parsley to the bowl and toss gently to coat.
6. Step 6: Serve the salad at room temperature or chilled as a refreshing side dish.