Crispy Okra Greek Salad

5 from 1 vote

Here's a new take on a classic Greek salad. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

5 from 1 vote

Crispy Okra Greek Salad

By Diane Kochilas

Prep Time 15

Cook Time 10

Servings

Meze / Starters, Recipes, Salads, Vegetables

Prep Time 15

Cook Time 10

Servings

Meze / Starters, Recipes, Salads, Vegetables

Ingredients

1 cup fresh okra trimmed and cut into 1/-8-inch strips
½ cup semolina flour
¼ cup all-purpose flour
Salt pepper to taste
Oil for frying
4 fresh firm, ripe tomatoes, cored, halved and sliced into thin strips
1 red onion halved and sliced into thin strips
2/3 cup Greek feta crumbled
2 tablespoons chopped cilantro
Extra virgin olive oil to dress the salad

Instructions

Combine the semolina, all-purpose flour, salt and pepper in a bowl. Toss the okra strips in the flour mixture.
Heat 1 inch / 2.5 cm olive or other oil in a heavy frying pan. The oil should be hot.
Shake off the excess flour from the okra and fry in two batches in the hot oil until crisp and lightly browned. Alternatively, you can oven-fry the okra by lightly oiling the strips, dusting with flour and spreading on a sheet pan lined with parchment paper. Bake at 375F/180C until crisp.
Toss the tomatoes, onion, crumbled feta, salt, pepper, cilantro and okra together. Drizzle lightly with olive oil and serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Crispy Okra Greek Salad