Heirloom Tomato Salad with Almond Crusted Okra & Design Sponge

Thank you so much for the birthday wishes!! My love tank overflows! And thank you Design Sponge for featuring our little nest on Sneak Peak, what an honor!

Now that we are back in the south I have had such a fun time finding southern treasures that did not exist in Seattle such as fresh okra, local heirloom tomatoes, lady peas, chilton county peaches, muscadines, lima beans and of course the delectable collard greens. All of these flavors muster up nostalgia of long summer days as a child when my imagination roamed wild and dancing with the fireflies was my idea of a good time. Hours were spent in the Alabama heat, and in a fit of excitement I would busily spend my time talking with the sparrows and pileated wood peckers. Often I would conjure up songs to serenade my forest friends and sway with the trees on a rope swing that I managed to turn into a space ship, boat, or cloud....a vessel to take me up up and away into the Neverland of my mind. And when my fingernails were packed with dirt, my pigtails tussled into something a hen would lay her eggs in, and my clothes clumsily stained with mud and grass I would hear my mother calling from afar that dinner was ready. I would slowly say goodbyes to my forest friends, perhaps take another twirl with the lightening bugs and in Aurora fashion I would end in song ....usually a high pitched melody to close the events of the day. 

With a full heart and hunger in my belly I would make my way inside, greeted by family and a plate of creamed corn, lady peas, tomato pie, bbq chicken and a peach cobbler. Yes, those were my summer days. Unabandoned, innocent and sweet. Just as I stored up those lightening bugs in a jar I too store up these precious memories in my heart and pray that when walking with my husband on these warm summer evenings I may be as bold to take a twirl or croon a happy tune and allow myself to be ten again, if only for a moment.

Isn't it amazing that all of that can birth from a single plate of heirloom tomatoes and okra? Our minds are fickle things. Just when I feel all grown up and mature I allow something as petty as friend okra to transport me to my youth. For an instant my worldly desires fade and I long to be that carefree girl on the swing again.

But alas, I am quickly hit with the reality that I am no longer the girl on the swing, but I do manage to hold on to a piece of her that I pray never gets taken away. And I am thankful that even on our strict diet we can still enjoy the flavors of my youth. So with that, I leave you with a recipe that is the epitome of Alabama cuisine. No compromise of flavor here...just simple, local and fresh produce gussied up in southern fashion. Enjoy!

Heirloom Tomato Salad with Almond Crusted Okra

• 1 lb fresh whole okra, cleaned, end trimmed
• 2 cups finely ground almond flour
• 3-4 eggs
• salt
• frying oil of choice....I use ghee because it tolerates high heat but you could use non GMO vegetable oil 
• heirloom tomatoes
• fresh basil for garnish

Fill a dutch oven with about three inches of oil. Heat to about 325F-350F degrees. Pour almond flour on a plate or pyrex casserole dish. Crack eggs in a separate dish and whisk. Dredge the okra (just a handful at a time) in the egg, shake off extra and then roll in almond flour. Carefully place battered okra in the oil. If it doesn't bubble up immediate turn the heat up. Do not overcrowd teh pan, this will lower the temperature and give you soggy okra. 

Using a soon rotate the okra so it fries evenly, about 5 minutes on each side or until golden brown. Using a slotted spoon transfer okra to a plate lined with paper towels. Immediately sprinkle with salt. 

Chive Aioli

• 2 large garlic cloves, minced
• 2 large egg yolks
• 1 1/2 cup extra virgin olive oil
• 1 to 2 TBS of lukewarm water 
• Juice of 1/2 lemon or more to taste
• 2 TBS chives, chopped fine
• salt

Whisk garlic and egg yolks in a bowl. Slowly drizzle in olive oil while whisking. Thin out with water to desired consistency. Add lemon juice and salt to taste. 

Makes about 2 cups and keeps for about a 5 days in the refrigerator. 

To Assemble...

Stack tomatoes on top of each other. Place okra around tomatoes and sprinkle with fresh basil. Drizzle aioli and enjoy!

Comments

[Jen]

You are such a gorgeous writer! Your Alabama childhood took me right back to mine in Pennsylvania -- potent memories of light through trees, the smell of grass, walking along the creek... and then corn on the cob, juicy hamburgers, and (dare I say it) Kool-Aid! It's amazing how those particular memories remain so strong and -- as you said -- will always exist somewhere in our present reality. I recently found your blog and really enjoy it. Thanks for reminding us to live our dreams!

[Marge]

Oh Caitlin I just love the imagery that you created in this post! I am not from the south but your recollection of those summer southern days sounds so lovely and I hope you continue to have wonderful flashbacks throughout the season. Beautiful plating as well, all the best M.

[Lan]

the summer heat that you are describing so perfectly resounds with what we're experiencing here in MD, but you weave such a beautiful scene of idyllicness(is that a word? i hope so), all the sweating & slight discomfort is worth it if greated with a plate of this salad. thank you for this post, it was beautiful to read and look thru.

[Misti]

This looks so wonderful! All the tomatoes I started at my parents are doing great, but I'm away in the field and unable to eat them!

Beautiful blog, found you via HEAB yesterday.

[Mei]

WOW that looks delicious. I love Okra and can't wait to try it. Another great Okra recipe I have been making recently is: http://www.guardian.co.uk/lifeandstyle/2008/nov/08/ottolenghi-coconut-rice So good.

I stumbles across your blog from Design Sponge and have been absorbed with all your lovely posts and beautiful photographs. Living in London and having never been any further west than NYC, all of this is very exotic!

[Snippets of Thyme]

I'm with you Roost! I have been on a long journey and now am in my {early} 40's. I have moved back South for the first time in over 20 years of living up North! From blackberries, to okra, oysters, shrimp...and my all time favorite - po-boy sandwiches, I am introducing it all to my children. The saying is true "let them be free and they will come back to you forever".

[Kami]

Oh - I am transported back to my childhood in Ga! Thank you for that wonderful remider. That was my summers too. Except add in homemade banana icecream! Miss you!

[sonia]

Hi There, This is looking absolutely delightful. Loved the new combo of ingredients and the recipe is so nicely made and presented. Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day….Sonia !!!

[Ta]

I just found your beautiful blog through the lovely write up that Design Sponge did on your new home. How wonderful. I'm delighted to have found you and I'll certainly be following you from now on! Thanks.

[Heather Eats Almond Butter]

Oh wow, that looks delicious Caitlin. I went to school at Auburn, and I don't remember eating anything like this gorgeous meal while living in Alabama. However, I do recall a lot of fried chicken finger establishments. ;)

Love the aioli recipe as I've been looking for something to sub for mayo. I cannot find a mayo made without soybean oil. This sounds perfect. Bet it would make a great dip for chicken fingers. ;)

[Coco]

Heather, yes it would be great for chicken fingers! And FYI, Spectrum Organics canola mayo has no soybean oil. It is canola based, which I know some people want to stay away from but its the next best thing to making your own :)

[Anja (Savorychicks)]

What sweet childhood memories! These are the best memories one can have. And isn't it amazing how most often food is involved in these memories?
My own memories always end with the fresh summer dinner at the end of each exciting day.

Your recipe sounds delicious, too. Though Okras are close to impossible to find here in Switzerland, I'll give it a try! Even if I'll have to skip the okras.

[Sarah]

simply gorgeous! i love the nostalgic anecdotes, too. i always get that way in the summertime.

[Yvette]

Congrats on being featured on D*S! That's AWESOME!!! I LOVE your blog! You have amazing style -- With your blog, food photography, and your home! WOW! It’s all super artsy! LOVE it! I'm usually not a fan of white, but you do it sooooo right with the combination of vintage accessories. LOVE it all!!!

[Sini]

Precious childhood memories... Thank you for sharing.
I think I have never had okra on my plate. Now I'm really curious about them so next time I see a beautiful pile of green okra on my market I'll give it a shot.

[Maria @ Scandi Foodie]

Congrats on the feature! This is so beautiful and delicious, I adore heirloom vegies!

[The Culinary Chase]

LOVE heirloom tomatoes and especially like how you paired them with okra. YUM!

[Karen Demeter]

Looks wonderful but I noticed your missing the chives in the chive aioli.

[Coco]

oops! Thank you Karen!!

[esther.]

I've recently had blood work done revealing a host of food allergies, none of which seem to come in specific groups or reveal one particular problem. The practitioner that went over the results with me told me that this many food allergies typically indicates a systemic infection that has to be starved in order to die off. Point being, I know you and your husband practice a healthy and limited diet and I've eaten limited diets for 2 to 4 weeks as a means of cleansing BUT I'm wondering what tools were effective for you as you made the lifestyle transition. And how do you deal with going out to eat? My husband and I LOVE food and socializing over food but I'm hoping to make the transition as easy as possible.

[Amanda@EasyPeasyOrganic]

I love the idea of almond-encrusting okra!! Lovely nutty crunchiness ... with smooth aioli? Perfect.

[Angel7]

That was so eloquently written! How precious childhood memories are, which are engraved in our minds, and bring smiles to our faces :) Ohhh... To go back to the good ole' days when life was filled with endless days of play and make-believe :)

[Georgia* Bakery Bookery]

Wowsers! Those tomatoes look incredible! I think I'll definitely be trying this dish sometime soon... now to find some gorgeous tomatoes...

[Koritt]

Hello!

Your blog is really beautiful. I really enjoy reading all the grain-free recipes. I have a number of friends with celiac disease, so it's nice to know that they have such tasty options. Since, I enjoy your blog so much, I wanted to nominate you for the Versatile Blogger Award. Accepting comes with a few rules….

1. Thank the person who awarded you and link back to them in your post.
2. Tell 7 Random facts about yourself.
3. Pass the award on to 7 new found (or old favorite) bloggers.
4. Contact each blogger you want to pass the award on to and let them know you’ve done so, and let the giver of your award know you accept it… or not.

Congrats!

Best,

Koritt

[kelly]

Saw this blog and loved the food styling and she has lots of gluten free (not always dairy free) recipes. The photos and styling remind me a lot of yours so check hers out for some inspiration! http://www.tarteletteblog.com/

[Amanda B.]

caitlin, i am an old friend of haley's - we were in baylor theatre together and she sang in our wedding 5 years ago. she just pointed me to your blog and i am in complete love. please tell me how you get such beautiful vivid pictures inside your home! i have a nikon d40 that we've had for almost two years now, and i shamefully admit, with two little ones i just haven't had the chance to really learn what i'm doing. my dream is to be able to capture images like these! i would love to know how you began. i literally am starting from scratch. anyway, i look forward to reading more - haley is a dear friend and of course, her family is amazingly talented as well! ;)

[Elenore]

I have no idea what Okra is but I did love to read this post and enjoyed the beautiful pictures!
Today I´m sticking with my watermelon salad since the temperature here in Andalusia is c-r-a-z-y..
Love and Bliss!

[Julie the Alkaline Sister]

Oooooh Happy Belated, I haven't been by in a while:( And your home is lovely!! Funny... I just posted a chive dressing today too, loving chives right now! Gorgeous post once again!

[Meaghin]

As soon as both okra and tomatoes come into season up here in NY, I'm all over this recipe!

[Ashley]

Tbis looks stellar! I love that you crusted the okra with almond flour. I used millet flour + partially ground millet to crush asparagus recently and it was delicious. The colors in the stack are so enticing...mmm

[Katie]

This looks absolutely amazing, maybe I will do this with all the tomatoes I bought at the market today! xo

[Renee@sweetsugarbean]

Such lovely words and photos, and the food sounds absolutely delectable. I feel the same way about my 10 year old self when I walk barefoot in my garden.

[Ruth]

Congrats on design sponge! And I love the photos in this post!

[Shelley T.]

I love your site. I love your photographs and the mouthwatering food. If it is alright, I would like to "borrow" photographs from time to time, of course with links and mentions right back here to you. I'm pretty new to blogging and don't want to post without permission.

Thanks for the lovely experience!