Steamed Okra with Tomato Vinaigrette Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - Okra, tips and tops trimmed
  • 4 tablespoons - Olive Oil
  • 4 tablespoons - Shallots, finely chopped
  • 1 cups - Fresh tomatoes, peeled, seeded, and chopped
  • 4 tablespoons - Red Wine Vinegar
  • 1 cloves - Garlic, finely chopped
  • 2/3 cups - Dry White Wine
  • 1/4 teaspoons - Salt
  • - Black Pepper, freshly ground
  • 2 tablespoons - Cornichons, chopped
  • 3 tablespoons - Capers, drained
  • Directions:

    1. Steam okra in a steamer over boiling water, covered, until just tender, 5 minutes. Drain and let cool.

    2. Heat oil in a sauté pan set over medium heat. Add shallots and cook until just soft, about 2 minutes. Add tomatoes and simmer 5 minutes. Add vinegar, garlic, wine, salt and pepper to taste, and simmer until reduced to a thick sauce, 15-20 minutes. Remove from heat and add cornichons and capers. Let cool. To serve, divide okra evenly among six plates and top with tomato vinaigrette.

    Brief Description

    Spicy side dish best served cold

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  American

    Prep Time: 45 min


    WSJ Off Duty, 7/13/2013, by Julia Reed

    Posted By:


    Posted On:

    July 14, 2013

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