Marinated Tomato, Cucumber, Okra, and Onion Salad
 
 
Makes 4 cups
Ingredients
  • 1 cup white wine vinegar
  • 1 cup rice vinegar
  • ¼ cup sugar
  • 2 tablespoons kosher salt
  • 2 teaspoons mustard seeds
  • ¼ cup extra-virgin olive oil
  • 3 dried red chiles
  • 1 pint assorted cherry or grape tomatoes, halved
  • 3 Campari tomatoes, quartered
  • 1 large seedless cucumber, scored and sliced about ¼ inch thick
  • ½ small Vidalia or other sweet onion, thinly sliced
  • ½ pound fresh okra, cut ½ inch thick crosswise
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon ground black pepper
Instructions
  1. In a small enamel-coated cast-iron Dutch oven, bring vinegars, sugar, salt, and mustard seeds to a low boil over medium-high heat, stirring until sugar dissolves. Remove from heat; stir in olive oil and chiles. Let cool for 20 minutes.
  2. In a large bowl, stir together all tomatoes, cucumber, onion, and vinegar mixture. Cover and refrigerate at least 2 hours or overnight. Just before serving, discard chiles, and stir in okra, oregano, and pepper.
Recipe by Southern Cast Iron at https://southerncastiron.com/marinated-tomato-cucumber-okra-and-onion-salad/