1 (16-ounce) jar pickled okra, undrained
3/4 cup sliced red onion
2/3 cup Creole mustard
1/2 cup mayonnaise
1/2 cup whole buttermilk
1 head red leaf lettuce, torn
8 small tomatoes, quartered or halved
Remove 8 okra and 1/3 cup brine from jar. Cut okra in half lengthwise. In a shallow bowl, combine halved okra, 1/3 cup brine, and onion. Cover and let stand for 1 hour. Drain.
In a small bowl, whisk together mustard, mayonnaise, and buttermilk. Arrange lettuce, tomatoes, and okra mixture on a serving platter. Serve immediately with mustard dressing.