Ingredients

• 2 tablespoons extra-virgin olive oil
  
• 5 basil leaves, tied with kitchen string (and more for topping)
  
• 2 garlic cloves, crushed
  
• 1 ¹/₂ cups red onion, halved and sliced
  
• 3 cups okra, cut into bite sized pieces
  
• 2 teaspoons herb salt
  
• 1 teaspoon red wine vinegar