Crispy Okra Greek Salad Recipe

Ever thought about turning the classic Greek salad up a notch? Let me introduce you to my latest culinary obsession: a vibrant and zesty Mediterranean okra salad that’s about to be your summer staple.

I love putting my own twist on classic salads, and my Crispy Okra Greek Salad does that. Crispy, olive oil-tossed okra and a blend of fresh cucumbers, cherry tomatoes, and red onions form the salad’s base.

It’s a salad that screams Mediterranean. The addition of feta and Kalamata olives adds flavor and creates a texture contrast.

Dill isn’t an ingredient you commonly see in salads, but it is in this one. A little bit of lemon juice and a lot of fresh dill brighten this dish up and make it taste like summer.

Ingredients

• Okra: Rich in fiber and antioxidants; adds a delightful crunch.
• Olive Oil: Heart-healthy fats; enhances flavor and texture.
• Cucumber: Hydrating and low-calorie; adds refreshing crispness.
• Cherry Tomatoes: Packed with vitamin C; provides sweetness and tang.
• Feta Cheese: Source of calcium and protein; creamy, savory flavor.
• Kalamata Olives: Full of healthy fats; adds a rich, briny touch.
• Lemon Juice: Vitamin C boost; adds bright citrusy acidity.

Ingredient Quantities

• 1 pound fresh okra, sliced into 1/2-inch pieces
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and sliced
• 4 ounces feta cheese, crumbled
• 2 tablespoons fresh dill, chopped
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

How to Make this

1. Heat your oven to 425°F (220°C). Prepare a baking sheet with parchment paper.

2. Spread in a single layer on the prepared baking sheet the sliced okra that’s been tossed with olive oil, salt, and pepper.

3. Oven-roast the okra for 15-20 minutes, stirring halfway through, until they are golden and crispy. Remove from the oven and let cool.

4. In a big mixing basin, mix diced cucumber, halved cherry tomatoes, sliced red onion, and sliced Kalamata olives.

5. Combine the vegetable mixture with the crumbled feta cheese and fresh dill, and gently toss everything together.

6. Combine in a small bowl and whisk until blended.

Lemon juice

Red wine vinegar

Olive oil

Dried oregano

Salt and pepper to taste.

7. Pour the salad dressing over the salad and mix well to guarantee that all the components are thoroughly coated.

8. Include the roasted okra in the salad, lightly mixing it with the other ingredients so that the okra pieces stay whole.

9. Let the salad sit for a few minutes to meld the flavors together.

10. As a light main course or a delightful side dish, serve this salad. If you want even more dill flavor, don’t hold back on the garnish. And then—just enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl (large)
5. Mixing bowl (small)
6. Whisk
7. Knife
8. Cutting board
9. Measuring spoons
10. Spatula or mixing spoon

FAQ

• Can I use frozen okra instead of fresh?Frozen okra can be used. Thaw it completely and pat it dry to remove excess moisture; then it is ready to cook.
• How do I prevent the okra from becoming slimy?To lower sliminess, see to it that you dry the cut okra well before cooking and that you cook it at a high enough temperature to make it crispy.
• What can I substitute for feta cheese?For a vegan option, substitute goat cheese or a plant-based feta.
• Can I prepare this salad ahead of time?The salad can be prepped ahead of time. Just be sure to add the okra right before serving, so it stays nice and crispy.
• Is there an alternative to red wine vinegar?Substitutes for these two types of vinegar include apple cider vinegar and white wine vinegar, although they can alter the flavor somewhat.
• Will the salad keep well as leftovers?Freshness is the ideal state for the salad, but you can store it in the fridge for up to two days if you happen to have any leftover salad. Just put it in an airtight container, and don’t hold your breath hoping for the leftovers to taste just like the freshly made version! You may lose some crunch with the okra, for instance.

Crispy Okra Greek Salad Recipe Substitutions and Variations

Substitute fresh okra for other vegetables with a different texture, such as zucchini or green beans.
Use grape tomatoes or diced Roma tomatoes in place of cherry tomatoes.
Kalamata olives can be substituted with black or green olives.
Feta cheese: Swap with goat cheese or ricotta salata for a more subdued flavor.
Dill: Use fresh dill. If it is unavailable, you can use a different herbal note, such as fresh parsley or cilantro.

Pro Tips

1. Roast Okra Perfectly To achieve maximum crispiness, make sure the okra is spread out in a single layer on the baking sheet and is not overcrowded. This allows the okra to roast evenly and become golden without becoming soggy.

2. Salting the Salad Avoid adding too much salt initially. The olives and feta cheese already contribute a salty flavor. Taste the salad before adding additional salt to prevent over-salting.

3. Enhance the Dressing Flavor Allow the lemon juice and red wine vinegar to sit with the dried oregano for a few minutes before whisking in the olive oil. This will help the oregano release its flavors into the dressing.

4. Chill for Flavor If time allows, let the salad sit in the fridge for about 30 minutes before serving. This resting period helps all the flavors to meld together, enhancing the overall taste of the salad.

5. Keep Okra Crispy Add the roasted okra to the salad just before serving to maintain its crispiness. Mixing it in too early can cause it to become soggy from the salad’s moisture.