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

Serves: 4 Save

Ingredients (12)

  • 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

Directions

Learn how to make this recipe at Serious Eats

Winter Jewel French 75

Ingredients (6)

  • 1.5 oz. Tanqueray No. Ten Gin
  • 1 oz. Pomegranate Juice
  • 0.5 oz. Simple Syrup
  • Champagne (Chilled, to Top Off)
  • Pomegranate Seeds to Garnish (Optional)
  • *Approximate serving size is 1.6 servings. Please enjoy responsibly.

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