• 1 pound fresh okra, trimmed and cut into bite-sized pieces
  • 2 large tomatoes, diced
  • 1/2 cup pitted Kalamata olives, halved or chopped
  • 1/4 cup red onion, thinly sliced
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh herbs (such as parsley, mint, or basil), chopped (optional)
  • Salt and freshly ground black pepper, to taste


  1. Cook the okra: There are a few ways to cook the okra for this salad. You can blanch it in boiling water for 3-4 minutes, roast it in the oven at 425°F (220°C) for 15-20 minutes, or saute it in a pan with a little olive oil for 5-7 minutes. Choose the method that best suits your preference.

  2. Combine the ingredients: In a large bowl, combine the cooked okra, diced tomatoes, olives, red onion, and chopped herbs (if using).

  3. Make the dressing: In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper.

  4. Assemble the salad: Pour the dressing over the salad ingredients and toss gently to coat. Season with additional salt and pepper to taste.

  5. Serve: Enjoy the salad chilled or at room temperature. You can serve it as a side dish or a light lunch.



  • For a richer flavor, you can add a crumbled feta cheese of a drizzle of balsamic vinegar to the salad.
  • If you don’t have fresh herbs, you can use 1/2 teaspoon dried herbs instead.
  • Make sure to trim the okra well before cutting it to avoid the slimy texture.

Other Okra Ideas To Try