Okra Salad with Corn, Tomato, Harissa Vinaigrette and Yogurt Sauce

serves 4


olive oil
3 C fresh okra, tops cut off, sliced in half vertically
1 C fresh corn kernels
1 C chopped tomato, seeds removed

For the Yogurt Sauce

1/2 C plain whole milk yogurt
fresh juice of 1/2 lemon
kosher salt and ground black pepper to taste

For the Harissa Vinaigrette

4 T harissa (homemade or store bought)
2 T olive oil
2 T white wine vinegar

  1. Make the harissa vinaigrette by whisking together the harissa, olive oil and vinegar. Set aside.
  2. Make the yogurt sauce by combining yogurt and lemon juice. Season to taste with salt and pepper. Set aside.
  3. Heat a sauté pan over medium-high heat. Add olive oil and heat until oil is almost smoking. Add okra and allow to cook for a few moments without stirring. Toss the okra in the pan a few times. When the okra begins to brown, add the corn. Cook just a few moments to warm the corn. Place in a bowl, add tomato and toss. Season with salt.
  4. To serve, place okra mixture on a platter. Liberally cover with yogurt sauce and harissa vinaigrette. Serve immediately.
  5. Optional garnishes: toasted pecans, sliced red onion, cilantro /parsley/ fresh herbs

To make your own Harissa (also available in store bought)


1/4 pound dried hot red chili peppers (stems and seeds removed) (we prefer Mexican ancho chilies)
8 cloves garlic, peeled
2 teaspoons ground caraway
2 teaspoons ground coriander
1 teaspoons salt
olive oil

  1. soak the chili peppers in warm water for 30 min, until soft
  2. drain the chilis
  3. place chilies, garlic, spices and salt in a food processor and process, adding oil slowly to make a soft paste
  4. press into a jar and cover with oil
  5. Keep refrigerated

Makes 1.5-2 cups