Updated Jun 18, 2019Chatelaine
1. Whisk lime zest and juice with garlic, sugar, fish sauce and chili in a large bowl. Whisk in oil, then add tomatoes, tossing to coat. Let stand 20 min, stirring occasionally.
2. Preheat barbecue to high. Trim okra tops and discard. Halve each okra lengthwise and place cut-side down on grill. Cook, lid closed, until charred, 4 to 6 min.
3. Transfer okra to a bowl and sprinkle with salt, then stir into tomato salad.
Cooking okra on a dry grill removes its slippery texture.