This is like a chopped salad with summer vegetables, combined in a way I had never tried.
Note: I ate this before I got to take a photo. Adapted from a salad in either Country Living or Southern Living! I haven’t posted on this blog in ages, but this salad was so good, I decided to pop back on.
Corn
Lima beans
Peas
Tomato
Cucumber
Okra (plus 1 egg, plus breadcrumbs)
Crumbled goat cheese
Vinaigrette:
Olive oil
Apple cider vinegar
Thyme
Salt and Pepper
Take equal parts of corn, lima beans, peas, chopped or diced tomato, cucumber and combine in a bowl (I probably did 2/3 cup of each). If you use frozen veg, toss the fresh tomato in immediately after heating so it breaks down a little; add cucumber after it has cooled.
Toss with a simple vinaigrette, such as equal parts olive oil and apple cider vinegar. I normally do a third vinegar to oil, but this tastes better when a little more tart. Add a favorite herb – I did thyme – and salt and pepper. Let sit and combine for a while, in or out of the fridge!
Then – and here comes the fun part – take out a big chunk of frozen okra, especially if you live north of the Mason-Dixon where no one grows it! I used about half a bag. Coat with a beaten egg, then with seasoned breadcrumbs, place on a lightly oiled cooking sheet. Pop the okra in a 400 degree oven for about 20 minutes, then toss into salad while hot.
Right at the end, toss with a couple tablespoons of crumbled goat cheese.
Enjoy!
