Cucumber and Pickled Okra Salad from Brad Farmerie

Cucumber and Pickled Okra Salad, photo by Brad Farmerie

This chilled salad is easy to make yet has many textures and flavors that defy the simplicity of its production. You’ll be a hit on the Brooklyn picnic circuit with this unique summer treat. Enjoy!

-Brad FarmerieCucumber and Pickled Okra Salad

Makes 2 servings

  • 3 Tablespoons extra virgin olive oil
  • 1 large (or 2-3 small) okra, finely sliced (yields ½ cup)
  • A few slices of fresh garlic
  • ½ teaspoon salt
  • 3 Tablespoons chardonnay vinegar
  • 1 cucumber, quartered, deseeded, and sliced
  • Pinch chili flakes
  • 2 teaspoons full fat Greek yogurt
  • 1 tablespoon chopped chives (or dill, or mint)

Combine the okra, garlic, and salt in a mixing bowl.

Place the olive oil in a nonstick pan and place over medium heat.

Add the okra mix to the pan and cook for 1 minute.

Take off of the heat and add the vinegar.

Place in a mixing bowl and allow it to cool.

When cool add the rest of the ingredients and stir to combine.

Chill and serve!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: