This Pickled Okra Salad is a refreshing, tangy dish that celebrates bold Southern flavors with a creamy homemade dressing and vibrant summer produce. Crisp romaine, ripe tomatoes, and zesty pickled okra are layered and topped with crumbled bacon and fresh dill for a colorful, textural salad. The buttermilk-based dressing includes okra brine and bacon drippings, adding depth and richness to every bite.
Pickled Okra Salad
Makes 4 servings
Ingredients
- ¾ cup low-fat buttermilk
- ½ cup low-fat mayonnaise
- ¼ cup brine from Pickled Okra (recipe follows)
- 4 tablespoons chopped fresh dill, divided
- 2 teaspoons bacon drippings
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 6 cups torn romaine lettuce
- 2 pounds fresh tomatoes, sliced (see note)
- 10 Pickled Okra pods, halved lengthwise (recipe follows)
- 2 slices bacon, cooked and crumbled
Instructions
- In a medium bowl, whisk together buttermilk, mayonnaise, brine, 2 tablespoons dill, bacon drippings, salt, and pepper.
- On a serving platter, arrange lettuce, tomato slices, and okra. Sprinkle with bacon and remaining 2 tablespoons dill. Season with additional salt and pepper. Serve with dressing.
Notes
Note: For a colorful salad, use a variety of ripe tomatoes.
Pickled Okra
Makes 6 servings
Ingredients
- 1 pound fresh okra
- 3 cups distilled white vinegar
- ⅓ cup sugar
- 1 tablespoon kosher salt
- 2 teaspoons celery seed
- 2 teaspoons dill seed
- 2 teaspoons fennel seed
- 2 teaspoons yellow mustard seed
- 5 bay leaves
- 4 small fresh red chile peppers
- 3 (3-inch) stalks fresh lemongrass, halved lengthwise
Instructions
- Place okra in a large glass bowl or pack tightly in quart-sized mason jars; set aside.
- In a large saucepan, combine vinegar and all remaining ingredients; bring to a boil over medium-high heat, stirring occasionally. Pour over okra, and let cool to room temperature. Cover and refrigerate for at least 1 week and up to 4 weeks
Notes
Tip: Use a nonreactive bowl, such as glass or ceramic, to store pickled okra.
