Grilled Okra and Tomato Salad with Lemon Vinaigrette
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 pods 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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat an outdoor grill or grill pan over medium-high heat to about 400°F.
- 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.
- Step 3: Place the okra on the grill and cook for 8-10 minutes, turning occasionally, until tender and slightly charred.
- 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.
- 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.
- Step 6: Serve the salad at room temperature or chilled as a refreshing side dish.
Frequently asked questions
How long does Grilled Okra and Tomato Salad with Lemon Vinaigrette take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Okra and Tomato Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh okra pods from drying out.
Can I substitute ingredients in Grilled Okra and Tomato Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Okra and Tomato Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Okra and Tomato Salad with Lemon Vinaigrette?
Southern US salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
