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

Name: Salad-Relish of Okra, Com, Red Onion, and Herbs
Yield: Serves 4
Ingredients: 1 tablespoon capers, minced; 3 tablespoons olive oil; 1 medium red onion; ½ teaspoon sugar; 3 tablespoons red wine vinegar; 3 medium ears corn, husked; ¾ pound okra; Pepper; ½ teaspoon kosher salt; ½ to 1 teaspoon minced oregano or savory; ¼ cup slivered basil leaves; ¼ cup chopped parsley

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

1 medium red onion
3 tablespoons red wine vinegar
½ teaspoon

Side dish
Gluten-free
Vegan

Method

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.
Set corn on steamer rack over boiling water and cook, covered, until tender—about 5 minutes. Set aside.
Arrange okra on steamer rack, cover, and cook until