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Steamed Okra with Tomato Vinaigrette


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  • 1 pound okra, tips and tops trimmed
  • 4 tablespoons olive oil
  • 4 tablespoons shallots, finely chopped
  • 1 cup peeled, seeded and chopped fresh tomatoes
  • 4 tablespoons red wine vinegar
  • 1 clove garlic, finely chopped
  • 2/3 cup dry white wine
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons chopped cornichons
  • 3 tablespoons capers, drained


Adapted from


Step 1

Steam okra in a steamer over boiling water, covered, until just tender, 5 minutes. Drain and let cool.

Heat oil in a sauté pan set over medium heat. Add shallots and cook until just soft, about 2 minutes. Add tomatoes and simmer 5 minutes. Add vinegar, garlic, wine, salt and pepper to taste, and simmer until reduced to a thick sauce, 15-20 minutes. Remove from heat and add cornichons and capers. Let cool. To serve, divide okra evenly among six plates and top with tomato vinaigrette

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