Salad-Relish of Okra, Com, Red Onion, and Herbs

Preparation info

  • Serves


    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Handy picnic fare, this colorful toss is at once salad and relish, tart and sweet, crunchy and soft. It’s nice with grilled lamb or beef. Or stuff into scooped-out tomatoes (dice the pulp and add to the mixture). Serve leftover relish to garnish cold soup or in sandwiches.


  • 1 medium red onion
  • 3 tablespoons red wine vinegar
  • ½ teaspoon sugar
  • ½ teaspoon kosher salt
  • Pepper
  • ½ to 1 teaspoon minced oregano or savory
  • 3 medium ears corn, husked
  • ¾ pound okra
  • 3 tablespoons olive oil
  • 1 tablespoon capers, minced
  • ¼ cup chopped parsley
  • ¼ cup slivered basil leaves


    1. Bring a few cups of water to a boil. Cut onion into ½-inch dice and scoop into a sieve. Pour over the water. Combine vinegar, sugar, salt, pepper, and oregano in a small bowl. Add onions and toss.
    2. Set corn on steamer rack over boiling water and cook, covered, until tender—about 5 minutes. Set aside.
    3. Arrange okra on steamer rack, cover, and cook until not quite tender—about 3 minutes. Drop into ice water, then drain and dry well.
    4. Cut corn kernels from cobs. Cut okra into thin slices; discard caps. Drain onion, and reserve marinade; whisk olive oil into this and season. Toss with okra, corn, onion, and capers. Refrigerate for a few hours, or more.
    5. To serve, toss with parsley and basil. Taste and adjust seasoning.