CORN AND TOMATO SALAD WITH FRIED OKRA CROUTONS
THIS IS SOOOO GOOD! Everyone who likes tomatoes, corn, or fried okra needs to try this. And especially if its in season! Food and Wine's BEST of the BEST From The Rustic Table by Constance Snow "Southerners are known for their ability to turn a blind eye to the unpleasantries of life, so if something seems to ugly and slimy to eat, we jsut ignore the baster aspects, cover it with cornmeal, and throw it into a sizzling iron skillet. Thus okra, on of nature's most imperfect foods, is transformed into ethereal little crisps that even a Yankee could love. Good old "fried okry" is great on its own (as a traditional side dish or offbeat cocktail snack), but it also adds an extra layer of texture and flavor to the simplest garden salads. Here fresh sweet corn and vine riepened tomatoes are essential, so save this one for a cool meal in midsummer when vegetables are at their best." You can also use pre-packaged okra as well.
Provided by College Girl
Categories Corn
Time 25m
Yield 6 starter servings, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place the corn kernels in a microwave-safe bowl, and microwave on high power for 1 minute: stir, and microwave just until crisp-tender, up to 1 minute longer. Toss the corn in a mixing bowl with the tomatoes, scallions, and parsley.
- Whisk the sugar and 1/4 tsp salt with the vinegar in a small bowl until dissolved. Then whisk in the olive oil and thyme leaves until the dressing is thick and well blended. Pour the dressing over the salad, tossing to coat it well. Season with pepper, and additional salt if needed. Set the salad aside to allow the flavors to mellow while you fry the okra.
- Combine the cornmeal, salt, and pepper to taste in a bowl, and toss the okra slices in the mixture. Warm 1/3 inch of oil in a large skillet, preferably cast iron, over medium-high heat.
- Drop a cornmeal-coated okra slice into the hot oil to test the temperature. When it sizzles energetically, add half of the remaining okra, without crowding. Fry until ver crisp and lightly browned, about 5 minutes. Remove them with a slotted spatula and place them on paper towels to drain. Repeat with the second batch.
- Just before serving, taste the salad and adjust the seasonings if needed. Top each dish of salad with a generous mound of fried okra.
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Kingsley efe
[email protected]This salad is a great way to use up leftover corn and tomatoes.
Raqeeb Brohi
[email protected]I've made this salad several times now and it's always a hit.
Adam Wright
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy too.
Robin Lord
[email protected]I'm not a big fan of corn, but I loved this salad. The tomatoes and fried okra croutons really balanced out the flavor.
RAFSAN PC
[email protected]This salad is a keeper! I'll be making it again and again.
Charles Button
[email protected]I would definitely recommend this recipe to others.
Nathan Payton
[email protected]This salad is a great summer dish. It's light, refreshing, and flavorful.
Martha Nimorlam
[email protected]I made this salad exactly as the recipe stated and it turned out perfectly.
Shabid md
[email protected]This salad is a great way to get your kids to eat their vegetables.
jast alone
[email protected]I've never had fried okra croutons before, but they were amazing! They added a wonderful crunch and flavor to the salad.
Adan Yare
[email protected]The fried okra croutons are the perfect crispy addition to this salad.
Sabalamuzi Swazi
[email protected]This recipe is a great way to use up leftover corn and tomatoes.
Taylor Frank
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique combination of corn, tomatoes, and fried okra croutons.
Alexa Edmonds
[email protected]This corn and tomato salad with fried okra croutons was a delightful surprise! The combination of flavors and textures was simply irresistible.