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Charred Summer Vegetable Salad

Photo: Greg Dupree; Styling: Angie Mosier

Active time 30 mins
Total time 30 mins

Serves 4

Charred okra is the surprising star of this warm and hearty salad. As the okra cooks, allow it to brown in the pan and don't be tempted to stir it too much. For protein, add cubed, grilled chicken, which pairs well with sweet corn and smoked okra. If you've ever wondered why baby spinach is so tender, it's because the greens are harvested before they're fully grown.  


  • 2 cups halved baby heirloom tomatoes
  • 1 tablespoon oil
  • 2 cups okra, halved lengthwise
  • 1 cup fresh corn kernels
  • 1/4 teaspoon salt
  • 5 ounces fresh baby spinach
  • Buttermilk Dressing

How to Make It

  1. Preheat oven to 400°F. Add tomatoes to a lightly greased rimmed baking sheet. Bake in preheated oven until tomatoes begin to wilt, about 13 minutes. Heat oil in skillet over medium-high. Add okra; cook 2 minutes, stirring once. Add corn kernels and salt; cook, stirring occasionally, until okra is well charred and corn is tender, about 1 minute. Toss together spinach and Buttermilk Dressing in a large bowl until coated; top with okra mixture and tomatoes.

    Cutting Corn of the Cob