Greek-Style Okra With Tomato, Feta, And Marjoram Fr

Name: Greek-Style Okra With Tomato, Feta, And Marjoram From 'The New Southern Table'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds (905 g) okra, any tough stem ends trimmed away and discarded; 1/4 cup (60 ml) red wine vinegar; 1 tablespoon and 1/4 teaspoon (19.5 g) kosher salt, divided, plus more to taste; 2 tablespoons (28 ml) olive oil; 1 medium-size shallot, diced; 1/2 teaspoon red pepper flakes; 2 tablespoons (32 g) tomato paste; 2 medium-size tomatoes, chopped, or 2 cups (500 g) tomato puree; 1 cup (235 ml) water, plus more as needed; 2 teaspoons (1.2 g) minced fresh marjoram; 4 ounces (115 g) feta cheese, crumbled; Freshly ground black pepper

Servings: persons

2 pounds (905 g) okra, any tough stem ends trimmed away and discarded
1/4 cup (60 ml) red wine vinegar
1 tablespoon and 1/4 teaspoon (19.5 g) kosher salt, divided, plus more to taste
2 tablespoons (28 ml) olive oil
1 medium-size shallot, diced
1/2 teaspoon red pepper flakes
2 tablespoons (32 g) tomato paste
2 medium-size tomatoes, chopped, or 2 cups (500 g) tomato puree
1 cup (235 ml) water, plus more as needed
2 teaspoons (1.2 g) minced fresh marjoram
4 ounces (115 g) feta cheese, crumbled
Freshly ground black pepper

1
Place the okra in a large glass or plastic bowl, toss with the vinegar to coat, and season with the 1 tablespoon (18 g) of the salt. Toss to combine, and set aside for at least 20 minutes and up to 1 hour, stirring once or twice; rinse the okra well in a colander, and pat dry.
2
Heat the olive oil in a large heavy skillet over medium heat. Add the shallot and red pepper flakes and cook, stirring frequently, 2 to 3 minutes. Add the tomato paste and cook, stirring frequently, to toast it on the bottom of the pan, 1 to 2 minutes.
3
Add the okra, tomatoes, the 1/4 teaspoon (1.5 g) salt, and 1 cup (235 ml) water, bring to a boil, cover, and cook, stirring occasionally, about 20 minutes, or until the sauce thickens and the okra is tender. Add a little water if the pan gets dry as the okra cooks. Add the marjoram and feta, stir to combine, and season to taste with salt and pepper.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds (905 g) okra, any tough stem ends trimmed away and discarded, 1/4 cup (60 ml) red wine vinegar, 1 tablespoon and 1/4 teaspoon (19.5 g) kosher salt, divided, plus more to taste, 2 tablespoons (28 ml) olive oil, and more.

Yes, Greek-Style Okra With Tomato, Feta, And Marjoram From 'The New Southern Table' falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek-Style Okra With Tomato, Feta, And Marjoram From 'The New Southern Table'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions