Rating: 5 stars
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Malt vinegar has a mid-palate weight that pairs nicely with the acidic tomatoes, crispy okra, and sweet onion.

Recipe by Cooking Light July 2016


Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary

26 mins
22 mins
Serves 8 (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add half of okra to pan, cut side down; cook 4 minutes. Turn; cook 1 minute. Remove okra from pan. Repeat procedure with cooking spray and remaining okra. Sprinkle with 1/4 teaspoon salt.

  • Arrange tomato slices in a single layer on a rimmed baking sheet; sprinkle with 1/4 teaspoon salt. Let stand 5 minutes.

  • Combine remaining 1/4 teaspoon salt and yolk in a medium bowl, stirring with a whisk until pale yellow and creamy. Stir in vinegar and mustard. Slowly add canola oil in a thin, steady stream, stirring constantly.

  • Arrange tomatoes on a platter so they overlap slightly; top with any juices that have accumulated on the pan. Top tomatoes with okra and onion; drizzle vinegar mixture evenly over top. Sprinkle with basil, parsley, and black pepper.

Nutrition Facts

189 calories; fat 15.1g; saturated fat 1.3g; mono fat 9.2g; poly fat 4.2g; protein 3g; carbohydrates 13g; fiber 4g; cholesterol 23mg; iron 1mg; sodium 212mg; calcium 65mg; sugars 7g.