Cook the Okra:
Bring a large pot of salted water to a boil.
Blanch the okra pods for about 2-3 minutes until they are bright green but still crisp.
Immediately transfer the okra to an ice water bath to stop the cooking process and preserve their color.
Once cooled, slice the okra into half-inch pieces.
Prepare the Salad:
In a large mixing bowl, combine the sliced okra, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
Add the chopped parsley to the bowl.
Make the Dressing:
In a small bowl, whisk together olive oil, red wine vinegar, and lemon juice.
Season with salt and pepper according to your taste preferences.
Combine and Chill:
Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
Cover and refrigerate the salad for at least one hour to allow the flavors to meld. This chilling time helps the okra absorb the dressing and spices.
Serve:
Give the salad a good mix before serving to redistribute the dressing.
Garnish with crumbled feta cheese and sliced olives if desired for an extra burst of flavor.
Tips for the Best Cold Okra Salad:
Choose Fresh Okra: Look for bright green, firm pods that are not too large. Larger pods can be tough and fibrous.
Adjust the Ingredients: Feel free to add or subtract ingredients based on your preferences. Adding bell peppers or swapping the parsley for cilantro can bring a different flavor profile to the dish.
Acidity Adjustment: Adjust the amount of lemon juice or vinegar based on how tangy you like your salad. More lemon juice can add a refreshing zest to the dish.
This cold okra salad is not only simple to prepare but also offers a delightful mix of textures and flavors, making it a perfect addition to any meal, especially during warm weather. Enjoy your nutritious and delicious creation!
