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Picture of Greek-Style Okra With Tomato, Feta, and Marjoram From 'The New Southern Table'
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 969 kcal 48 %
  • Fat 53 g 81 %
  • Saturated 19 g 95 %
  • Carbs 102 g 34 %
  • Fiber 37 g 148 %
  • Protein 39 g 79 %
  • Cholesterol 101 mg 34 %
  • Sodium 3922 mg 163 %
  • Calcium 1420 mg 142 %
  • Magnesium 610 mg 145 %
  • Potassium 4009 mg 85 %
  • Iron 11 mg 59 %
  • Zinc 10 mg 87 %
  • Phosphorus 1074 mg 153 %
  • Vitamin A 607 µg 67 %
  • Vitamin C 255 mg 284 %
  • Thiamin (B1) 2 mg 179 %
  • Riboflavin (B2) 2 mg 125 %
  • Niacin (B3) 13 mg 81 %
  • Vitamin B6 3 mg 226 %
  • Folate equivalent (total) 646 µg 162 %
  • Vitamin B12 2 µg 80 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 9 mg 61 %
  • Vitamin K 341 µg 284 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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

Ingredients

  • 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

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