Fried Okra Salad

THE HOME TEAM: EDIBLE TULSA TEST KITCHEN If having leftover fried okra sounds as crazy as having leftover wine, then cook extra okra today so you won’t have to heat up the kitchen again when you prepare this delicious salad tomorrow. We also love the idea of being able to eat deep-fried okra and not feel completely guilty. Pairing the fried okra with an equal amount of fresh summer vegetables makes this dish a bit healthier and, if it’s possible, a bit more delicious. We chose not to give specific amounts for this recipe in hopes that you’ll make this recipe your own, using your favorite additions and substitutions. (Chopped hard-boiled egg and bell peppers are excellent additions.)
Photography By Brooke Allen | July 01, 2015



Place a large pot of peanut oil over medium- high heat until it reaches 350°F. Meanwhile, chop okra into uniform half-inch pieces and place in a medium mixing bowl. Season okra well with salt and pepper. Lightly dust with flour to absorb any moisture. Toss well. Add a little buttermilk to lightly but entirely coat the okra and toss well. Coat okra well with a heavy handful of cornmeal. Add breaded okra to heated oil, being careful not to crowd the pot. Cook in batches until golden brown and drain on a wire rack or on paper towels. Set aside.

Prepare vinaigrette by shaking or whisking together 1 part vinegar, 3 parts oil and the mustard to taste. Season with salt and pepper. (We used ⅓ cup vinegar, 1 cup oil and 2 heaping tablespoons vinegar for our mess of okra.)

Combine tomatoes, capers, onions and oregano in a large bowl. Add fried okra and feta and toss well. Drizzle with vinaigrette, toss well and serve immediately.

* If this term isn’t familiar to you, you’re likely very young or not from around these parts. A “mess” refers to the amount of fresh vegetable or fruit you just obtained or picked from your garden that will feed the number of people you need to feed at the next given meal.


  • 1 mess* of okra, washed and dried well
  • Flour for dredging
  • Buttermilk
  • Stone-ground cornmeal
  • Red wine vinegar
  • Seikel’s Oklahoma Gold old-style mustard
  • Olive oil or local pecan oil
  • Tomatoes, sliced, diced, chopped or whole, if using pear or grape tomatoes
  • Capers
  • Finely diced red onion
  • Fresh chopped oregano or other herbs of your choice
  • Local feta cheese
  • Salt and pepper
Build your own subscription bundle.
Pick 3 regions for $60