Southern Antipasto

  • Yield: 12 servings


1 (12 ounce) jar pickled okra, drained and rinsed
1cup fresh green beans, blanched and drained
1/4cup pitted kalamata olive halves
1/4cup pitted green olive halves
1/4cup pimento-stuffed olives
1/2cup fresh lemon juice
1/2cup extra-virgin olive oil
3tablespoons fresh thyme leaves
2cloves garlic, thinly sliced
1/2teaspoon kosher salt
1/2teaspoon crushed dried red pepper


  1. Combine the okra, green beans and olives in a 1-quart resealable plastic bag.
  2. Whisk the lemon juice, olive oil, thyme, garlic, salt and red pepper in a bowl.
  3. Pour the lemon juice mixture over the okra mixture and seal tightly. Turn to coat.
  4. Marinate in the refrigerator for up to 1 hour, turning every 15 minutes. Drain before serving.

Recipe reprinted with permission from the Junior League of Baton Rouge, Inc., River Road Recipes IV: Warm Welcomes, Entertaining Menus from Our Homes to Yours (the Junior League of Baton Rouge, Inc., 2004)

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