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Charred Corn and Okra Salad

Course Salad
Cook Time 30 minutes
Servings 3


Smoky Tomato Vinaigrette

  • 1 large tomato 1/2 cup juice
  • 1/4 tsp smoked paprika
  • 1 tsp apple cider vinegar
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tsp whole grain mustard
  • 1 1/1 tsp honey

Pickled Fresno Chilis

  • 1 fresno chili sliced
  • 1/4 cup apple cider vinegar
  • 1/4 tsp salt
  • 1/4 tsp sugar


  • 7 ounces pork belly or bacon
  • 1 bunch mizuna
  • 1 ear corn
  • 1 green tomato
  • 1 red tomato
  • 1 bunch okra
  • olive oil
  • salt
  • pepper


Smoky Tomato Vinaigrette

  • Blend the tomato until fully pureed and strain out the seeds and skin. If the tomato does not have enough liquid to easily puree, add the vinegar and blend.
  • Put the tomato puree back into the blender and add the paprika, vinegar, salt, pepper, honey, and mustard. Blend on medium low and slowly add the oil. Adjust the seasoning if necessary.

Pickled Freson Chilis

  • Heat the vinegar with the salt and sugar until dissolved. Pour the hot liquid over the sliced chilis. Peppers will be ready after 1 hour.


  • Cut the corn off the cob. Slice the tomatoes. Cut the okra in half. Cut the pork belly into small dice.
  • Heat a skillet over medium-medium high heat. Add some of the oil. When the oil starts to shimmer add the okra cut side down. Press the okra with a spatula. Cook until lightly charred, flip and repeat. Remove from the pan onto some paper towels and season with salt and pepper.
  • Add a little more oil to skillet. When it shimmers add the corn and season with salt and pepper. Cook until lightly brown and remove from skillet.
  • Heat more oil in the skillet until shimmering. Season the tomato slices and add to the pan. Be careful they will sputter. Cook until charred, flip and repeat. Remove from skillet.
  • Place the pork belly in the skillet and cook until crispy. Drain on paper towels.
  • Place some mizuna on a plate, top with veggies, pork belly, pickled peppers and drizzle with vinaigrette.