This crunchy, refreshing salad is perfect for potlucks because it can be made ahead, and since it’s dairy free, you don’t have to worry about spoilage if it sits out for a bit.
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
- 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.
- 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.
