Today is the last day of blog posts about summer vegetables, at least for a while.
I have been trying to make several points this week, the first being the variety of vegetables we have in the South throughout the summer and that you can visit a certified farmers’ market where you can buy fresh, locally sourced things to eat.
Let’s put two veggies together that you might not suspect hold hands: okra and tomatoes. This unlikely pair does amazingly well as a summertime salad.
You can use a variety of tomatoes, just to mix things up a bit, like yellow and red. Try to find heirloom tomatoes for best results or at least locally grown tomatoes that never saw the inside of a hot house.
What brings this dish together is the grilling of the okra. All it takes is a little olive oil and a hot grill, preferably a wood fire or hardwood charcoal fire. The tomatoes don’t have to be grilled, but it wouldn’t hurt, just don’t overdo it. Toss in your best olive oil, use a good pinch of salt and serve at once.
Chef Alex Perry of Vestige in Ocean Springs had a version of this dish on his menu last year, as seen in today’s image.