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Grilled Okra and Tomato Salad
This colorful summer salad brings together smoky grilled vegetables and fresh heirloom tomatoes. The dish features tender charred okra, eggplant, and red onion tossed in a savory anchovy and garlic butter. Using dark tomato varieties like Cherokee Purple or Black Cherry creates a striking visual contrast on the plate. A splash of sherry vinegar cuts through the richness of the butter dressing to brighten the flavors. It is a perfect side dish for warm weather entertaining or a weekend barbecue.
Ingredients
- ¼ cup unsalted butter
- ¼ cup olive oil
- 4 garlic cloves, grated
- 2 oil-packed anchovies, finely chopped
- 1¼ tsp. kosher salt, divided
- ¾ tsp. black pepper, divided
- 4 small Fairy Tale eggplants, halved lengthwise, or 1 small Globe eggplant, sliced into ½-inch-thick rounds
- 6 oz. purple okra, halved lengthwise
- 1 small red onion, cut into ½-inch wedges
- 2 tsp. sherry vinegar
- 2 lb. purple or black tomatoes (such as Cherokee Purple, Kumato, or Black Cherry), cut into wedges or halved
- 1.
Instructions
- 1Melt the butter with the olive oil, grated garlic, chopped anchovies, half a teaspoon of salt, and a quarter teaspoon of black pepper in a saucepan over medium-low heat. Stir the mixture frequently for 4 to 6 minutes until the anchovies mostly dissolve.
- 2Remove the saucepan from the heat and set the butter mixture aside.
- 3Preheat your grill to medium-high heat, between 400°F and 450°F. Combine the halved eggplant, okra, and red onion wedges in a large bowl with two tablespoons of the prepared butter mixture, half a teaspoon of salt, and a quarter teaspoon of black pepper.
- 4Transfer the seasoned vegetables directly onto oiled grill grates.
- 5Cook the vegetables while turning them occasionally until they are tender and lightly charred. The okra will take 3 to 5 minutes, the eggplant needs 8 to 12 minutes, and the onion requires 14 to 18 minutes.
- 6Warm the remaining butter mixture in a small saucepan over low heat if it has solidified. Take the pan off the heat and whisk in the sherry vinegar.
- 7Spread the fresh tomato wedges, grilled eggplant, okra, and onion across a serving platter. Season the vegetables with the remaining quarter teaspoon of salt and pepper, then spoon the warm butter dressing over the top.
- 8Serve the finished salad immediately, presenting it on the platter while the grilled vegetables are still warm.