Search For:

Share This

Okra Salad


  • Serves 6.


  • 1-1/2 cups yellow, self-rising cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 lb. fresh okra
  • 1-1/4 cups buttermilk
  • 2 dashes Tabasco sauce
  • 2 large tomatoes, chopped
  • 1 medium red onion, thinly sliced
  • 1 head Bibb lettuce
  • 1 small red or green bell pepper, seeded and cut into strips
  • Canola or peanut oil for frying okra


Pour oil into a heavy Dutch oven until about 2 inches deep. Heat to 375°.

Combine cornmeal, salt, and pepper. Add dashes of Tabasco to buttermilk. Begin by dipping okra in buttermilk and then dredging in cornmeal mixture. Shake off excess.

Fry okra in batches in hot oil until golden brown, turning only once. Drain on wire rack set over paper towels.

Layer lettuce leaves on a large serving platter. Arrange tomatoes, pepper, onion slices, and okra over top. Drizzle your favorite vinaigrette over top.

Print Recipe Card

Oops! We could not locate your form.

Oops! We could not locate your form.

Don't Leave! Sign up for Kentucky Living updates ...

  • This field is for validation purposes and should be left unchanged.