Okra, Corn and Tomato Salad

Take advantage of late summer produce and toss together this easy and colorful summer salad of Okra, Corn and TomatoesPair it with Stouffer’s Lasagna with Meat and Sauce for a delicious and easy balanced meal.

Okra, Corn and Tomato Salad | girlinthelittleredkitchen.com

I’m having a difficult time accepting that the summer is pretty much over.  I know “technically” we have a couple more weeks, but let’s face it, once the calendar hits September no one really thinks of it as summer anymore.

It’s as if September 1st is the official launch of pumpkin spice season but that’s not happening in my book.

It never has and it never will.

As long as the farmer’s markets are still filling their stalls with corn and tomatoes, I’ll still be filling my plate full of those gorgeously hued gems.  I love tomatoes, I always have and always will.  You know those people that can bite into a tomato like it’s an apple? That’s me, just give me some sea salt and a napkin to catch those juices and I’m a happy girl.

Okra, Corn and Tomato Salad | girlinthelittleredkitchen.com

I love my summer produce, I really do but I always feel like I hit my stride at the farmer’s market at the end of the season.

It’s not just because my love, the tomato is taking center stage but also the sweet summer corn, okra, eggplant, peaches, figs, peppers, oh well I could go on but I’ll stop for now.

The best part of enjoying fresh fruit in vegetables when it’s in its peak season is that you don’t have to do much to it.  This Okra, Corn and Tomato salad is as simple as sounds and as delicious as it looks.  I tossed the corn and okra together in a cast iron pan and sautéed it until the corn had some nice char on it, next up I tossed it together in a bowl with a combination of heirloom tomatoes and cherry tomatoes – I could choose just one variety! It’s dressed simply with extra virgin olive oil, salt and pepper and served  beautifully warm or cold.

Okra, Corn and Tomato Salad | girlinthelittleredkitchen.com

To accompany this salad, I took a little help from the freezer section in the grocery store because let’s be honest this is #reallife and sometimes we need help.  I picked up a Stouffer’s Lasagna with Meat and Sauce , made with real, quality ingredients and you can see the care that goes into it.  Each Stouffer’s Lasagna is freshly made, with hand layered pasta, hand-seasoned sauce with vine-ripened tomatoes, topped with real mozzarella and aged parmesan.

This lasagna plus our salad is just what your busy day needs, a balanced meal with little effort!

Okra, Corn and Tomato Salad | girlinthelittleredkitchen.com

This post is sponsored on behalf of Nestlé Balance Your Plate.  As always, all opinions are my own and thanks for supporting brands that I work with.

Okra, Corn and Tomato Salad
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Ingredients

  • 4 ears fresh corn
  • 1lb fresh okra, cut into 1/2 inch pieces
  • 1 pint cherry or heirloom cherry tomatoes
  • 2 large or 3 medium/small heirloom tomatoes
  • 1 1/2 tablespoons extra virgin olive oil, divided
  • Kosher salt + black pepper to taste

Instructions

  1. Using a sharp knife, remove the kernels from the corn.
  2. Place a cast iron skillet over medium heat and drizzle 1 tablespoon of extra virgin olive oil.
  3. Add in the corn kernels and okra and saute for about 8-10 minutes, stirring frequently until the corn starts to char lightly.
  4. While the corn and okra are cooking, cut the cherry tomatoes in half, then core the heirloom tomatoes and cut into 1 inch pieces and place into a medium bowl.
  5. After the corn and okra have finished cooking, add into the bowl with the tomatoes.
  6. Drizzle the remaining 1/2 tablespoon of olive oil over the vegetables and season to taste with kosher salt and black pepper.
  7. Serve the salad warm or make ahead, refrigerator and serve chilled.
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