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Photo: Jennifer Davick; Styling: Buffy Hargett

Okra and Tomatoes

Fresh summer ingredients make up this quick side dish of Okra and Tomatoes.

This recipe goes with Grilled Chipotle Chicken

Southern Living AUGUST 2013

  • Yield: Makes 4 servings


  • 8 ounces fresh okra
  • 1 large shallot
  • 3 tablespoons olive oil, divided
  • 1 large green tomato, chopped
  • 1 pt. grape tomatoes, halved
  • 2 garlic cloves, minced
  • 1/3 cup torn fresh basil
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


Thinly slice okra and shallot; sauté in 2 Tbsp. hot olive oil in a large skillet over medium-high heat 6 to 8 minutes or until okra is golden brown; transfer to a bowl. Heat 1 Tbsp. olive oil in skillet. Add green tomato, grape tomatoes, and garlic. Cook, stirring often, 2 minutes or until softened. Combine tomatoes and okra mixture. Stir in basil, parsley, salt, and freshly ground black pepper.


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Okra and Tomatoes recipe