chilled and grilled okra, corn, and heirloom tomato salad
from vegan soul kitchen
this dish is a celebration of peak summer produce. it makes a massive bowl of food, and i would recommend halving it if you’re not feeding a crowd. i liked the recommendation of serving with lettuce wraps, it was a fun way to eat this. the leftovers do get pretty slimy from the okra, still tasty, but i would recommend making only what you want to eat fresh.
Yield: 6 servings
11/2 pounds heirloom tomatoes, diced 1/2 small red onion, diced
1 tablespoon minced basil
1/4 habanero chile, seeded, ribbed, and minced
1 teaspoon freshly squeezed lemon juice
Coarse sea salt
1 tablespoon extra-virgin olive oil
1 pound small-medium okra pods, washed under cold water and dried
18 12-inch wooden skewers, soaked in water for at least 30 minutes
3 large ears sweet corn, silks removed, husks left on, and soaked in cold salted water for 2 hours Freshly ground black pepper
Preheat grill.
In a bowl, combine the tomatoes, onion, basil, chile, lemon juice, 1/2 teaspoon salt, and olive oil and mix well. Cover and refrigerate.
Thread six or seven okra pods onto two skewers each (to keep the okra in place) and set aside.
Remove corn from water and place on the grill. Close the cover and grill, turning frequently, until cooked thoroughly, about 20 minutes. Remove from the grill and set aside to cool.
Transfer the okra to the grill and cook, turning with tongs frequently, until browned and slightly crisped, 6 to 8 minutes.
Remove from the grill and set aside to cool.
After the corn and okra have cooled, re- move the husks from the corncobs, cut the kernels off the cobs, and add them to a bowl (compost the cobs or save them for broth).
Cut the okra into 1/2-inch round slices, de- carding the stems, and add them to the bowl with the com.
Remove the tomato mixture from the refrigerator. Thoroughly drain the juices and add it to the bowl with the okra and corn. Toss the salad well, season with salt and pepper to taste, and serve.
