Serves 6
50 min
Greek-Style Okra With Tomato, Feta, and Marjoram
Recipe GLPR1e9a72253309d6
A vibrant Mediterranean-inspired dish featuring tender okra braised with tangy tomatoes, aromatic marjoram, and creamy feta cheese. This one-pot wonder delivers authentic Greek flavors with a satisfying vegetarian main course that's naturally gluten-free and packed with fiber.
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Ingredients
2 pounds okra, stems trimmed and discarded
1/4 cup red wine vinegar
1 tablespoon plus 1/4 teaspoon kosher salt, divided, plus more to taste
2 tablespoons olive oil
1 medium shallot, diced
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
2 medium tomatoes, chopped, or 2 cups tomato puree
1 cup water, plus more as needed
2 teaspoons fresh marjoram, minced
4 ounces feta cheese, crumbled
Freshly ground black pepper to taste
Directions
Rinse the okra and trim away any tough stem ends. In a large bowl, toss the okra with the red wine vinegar and 1/4 teaspoon of salt. Let sit for 10 minutes to reduce the vegetable's natural sliminess, then drain well.
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced shallot and cook, stirring occasionally, until softened and fragrant, about 2 minutes.
Stir in the red pepper flakes, then add the tomato paste. Cook for 1 minute, stirring constantly, to lightly caramelize the paste and bloom the spices.
Add the chopped tomatoes (or tomato puree) and water to the pan. Stir in the remaining 1 tablespoon of salt and bring the mixture to a simmer.
Add the drained okra to the pan and gently stir to combine. Reduce heat to low, cover partially, and simmer for 25 to 30 minutes, stirring occasionally, until the okra is tender and the sauce has thickened. Add more water if the sauce reduces too quickly.
Stir in the fresh marjoram and taste the dish. Adjust seasoning with additional salt and black pepper as needed.
Transfer the okra to a serving dish and top with the crumbled feta cheese just before serving. Serve warm or at room temperature.
