Southern Antipasto

  • Yield 12 servings

Pickled okra adds a southern touch to this traditional Italian starter.


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