Is it June? Cold and damp air surround me, along with dark grey clouds and constant rain showers. It’s so damp and chilly, I’m wearing my fleece jacket inside. This is not typical seasonal weather in New York. When will the warm days of summer arrive? Wrapped in my winter sweater, I gaze out my window and feel dreary about the looming storms. This past weekend, I got a rare 24 hours of warm glorious sunshine, but it was nothing but a tease. I am craving warmth and sunshine in any form.
In good conscious I cannot complain about rain. I value its importance too much. Yet, we all have a fickle relationship with rain. It is something that you want when you don’t have it, and something you hate when you do. However, this weather is getting me down. Desperate times call for the unexpected and if I cannot feel the sun on my back, I must taste it in my food.
This recipe for papaya, cucumber and feta cheese salad is a bowl of sunshine and a party of different flavors and textures mixed together. The ingredients include sweet tropical fruit, crisp vegetables, crumbly cheese, brined olives, and a citrus dressing. This is what happens when tropical paradise invites the Greek Islands over for a party. You are not sure how everyone will get along, but delightfully they harmoniously mingle and create a festive atmosphere. Even the cured Greek olives add a welcome note into the party.
Learn more about Papaya here.
I first discovered this papaya salad from one of my brothers in law. Tom made this salad for my mother in law’s 85th birthday party. I was curious how the papaya would taste with all the ingredients because papaya is not a fruit I typically eat or cook with. Tom took great care making the salad and arranged each layer like a sculptor attentive to every detail. We placed his salad on the table like a work of art, almost too beautiful to eat.
As expected, the papaya salad was a huge success. Each guest stopped and admired the salad before they helped themselves. A lot of love went into making the salad, and in return love was given in appreciation. The fresh flavor of papaya and cucumber complemented the saltiness of the feta and olives. This unexpected pairing brought a delightful and subtle sensory experience. They say opposites attract, yet they also harmoniously blend and make for some of the best tasting foods.
Tom made this salad from a recipe in, The Inspired Vegetarian by Louise Pickford with photographs by Gus Filgate. This cookbook was first published in 1992 and Louise Pickford is a British cook and food stylist. Her intention was to inspire vegetarian cooking to mean more than sprouts and tofu. She certainly succeeded with this recipe.
Tips for making Papaya, Cucumber and Feta Salad
I slightly adapted Louise Pickford’s recipe, which she adapted from a feta salad recipe she first tasted in Astipalaia, Greece. First, I increased the amount of cucumber, then decreased the amount of feta. The contrast of the crisp cucumber with the soft papaya is refreshing. Adding more cucumber helps with the dryness of the feta cheese as well.
I also added fresh mint and eliminated the ground nutmeg. I am sure the nutmeg is nice, but I was hoping to create a fresh and sunny salad. The flavors of fresh herbs with a hint of spice from ground red chilies brought forward the flavors of the sun I dream of.
Papaya is ripe when the skin is yellow. The riper it is, the sweeter the taste. Like avocados, it is rare to find ripe papaya in the store. So plan to buy your papaya at least 3 days in advance. Hopefully, 3 days is enough time for the papaya to ripen.
If you cannot get papaya (or not a fan), substitute the papaya with ripe cantaloupe or watermelon. The olives might not pair as well with the watermelon, but they are easily removed.
I also like to serve this salad on greens dressed in extra virgin olive oil and sea salt. This papaya salad tastes great on peppery arugula or other slightly bitter greens.
Here comes the sun and summer fun with Papaya, Cucumber and Feta Salad. It is an unexpected and delicious salad and delight for the senses. And I say, “It’s all right.”
© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.