Pickled Okra and Tomato Salad with Southern Mustard Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A tangy, crunchy salad combining pickled okra and fresh tomatoes dressed in a bright mustard vinaigrette, reflecting Southern garden freshness. This american-inspired salads (vegetarian) ready in about 15 minutes pairs cherry tomatoes, halved, red onion, thinly sliced, fresh parsley, chopped 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 120 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

• 1 cup pickled okra, sliced into 1/4-inch pieces
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 3 tbsp olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 1 cup sliced pickled okra, 2 cups halved cherry tomatoes, 1/4 cup thinly sliced red onion, and 2 tbsp chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 3 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and smooth.
3. Step 3: Pour the mustard vinaigrette over the okra and tomato mixture and toss gently to coat all ingredients evenly.
4. Step 4: Let the salad rest at room temperature for 15 minutes before serving to allow flavors to meld.