Hey there, picnic vibes. This simple, colorful and clean dish from Southern food blogger, Robyn Stone, has us wanting to roll out a blanket, plop down a basket and dive in. We love her new cookbook, Add a Pinch, which takes Southern staples like okra and prepares them in fresh, light new ways. Fill your basket with tomatoes this weekend and get to slicing…

serves 6 to 8


for the salad:
2 ears fresh or frozen and thawed corn
½ pound fresh or frozen and thawed okra
3 heirloom tomatoes, cut into ¼-inch slices
5 or 6 scallions, chopped
kosher salt and freshly ground black pepper
pepper jelly vinaigrette

for the vinaigrette:
¾ cup olive oil
¼ cup white vinegar
3 Tbsp pepper jelly, homemade or store-bought
1 Tbsp Dijon mustard
1 garlic clove, minced, or ¹⁄8 tsp garlic powder
½ tsp kosher salt
¼ tsp freshly ground black pepper


Prepare the pepper jelly vinaigrette: In a Mason jar, combine the oil, vinegar, pepper jelly, mustard, garlic, salt, and pepper. Secure the lid tightly and shake vigorously until well combined. The dressing will keep in the refrigerator for 3 days if you use fresh garlic, or 2 weeks if you use garlic powder. Shake well before serving.

To prepare the salad: Cut the kernels off the cobs and set aside. Slice the okra lengthwise in half and set aside.

Heat two 10- to 12-inch skillets over medium-high heat. Put the corn kernels in one skillet and the sliced okra in the other. Cook, stirring frequently, until both are charred, about 10 minutes.

Arrange the tomato slices on a serving platter and top with the corn, okra, and scallions. Season with salt and pepper to taste. Drizzle some pepper jelly vinaigrette on top and serve extra on the side.

Reprinted from Add a Pinch. Copyright © 2017 by Robyn Stone. Photographs copyright © 2017 by Helene Dujardin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

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