Tangy Pickled Okra & Vinaigrette Salad
This Tangy Pickled Okra & Vinaigrette Salad is a refreshing, vibrant dish with crisp vegetables and zesty pickled okra. Perfect as a light lunch or flavorful side!
Servings: 4 servings
Ingredients
- 1 cup pickled okra
- 2 cups mixed salad greens such as arugula, spinach, and romaine
- 1 medium tomato diced
- 0.5 cucumber sliced
- 0.25 red onion thinly sliced
- 0.25 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- salt and pepper to taste
- 0.25 cup crumbled feta cheese optional
Instructions
Prepare the Vegetables
- Wash mixed greens thoroughly and pat dry with a clean kitchen towel or use a salad spinner. Dice the tomato into bite-sized pieces, slice the cucumber thinly, and finely slice the red onion.
Combine the Salad Base
- In a large salad bowl, combine mixed salad greens, diced tomato, sliced cucumber, thinly sliced red onion, and pickled okra. Toss gently to mix evenly without bruising the greens.
Make the Vinaigrette
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
Dress the Salad
- Pour the vinaigrette over the salad mixture and toss gently to coat all ingredients well. Taste and adjust seasoning with additional salt or pepper if needed.
Add the Finishing Touch
- Sprinkle crumbled feta cheese over the top just before serving, if desired, to add depth and enhance the flavor.
Equipment
- Large Salad Bowl
- Salad Spinner
- Small Bowl or Jar
Notes
- Use fresh, crisp salad greens to contrast with the soft, tangy pickled okra.
- Soak sliced red onions in cold water for 10 minutes to mellow their sharpness.
- Store vinaigrette separately to keep greens crisp if preparing ahead.
- Add toasted nuts for extra crunch and texture.
- Omit feta or substitute with plant-based cheese for a vegan option.