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.”
Papaya, Cucumber and Feta Salad
- 1 cup / 4 oz / 125 g feta cheese crumbled
- 1 large cucumber (about 14 oz / 400 g) peeled, seeds removed and chopped
- 1 TB chopped fresh dill
- 2 tsp fresh mint chiffonade
- 1 large about 2 lbs 11 oz / 1 K 225 g) papaya
- Shy 1/4 cup / 1 oz / 28 g pitted black Greek olives sliced thin
- 1 TB extra-virgin olive oil
- 2 TB lemon juice
- 1 clove garlic crushed
- Pinch of ground chili pepper
Make the salad dressing
In a small bowl, blend together the salad dressing ingredients until well incorporated.
Make the salad
In a medium bowl mix together the chopped cucumber, crumbled feta cheese and fresh dill and mint. Add two thirds of the salad dressing, about 2 tablespoons (38 g) to the feta and cucumber and mix. Cover the salad with plastic wrap and let the cucumbers and feta cheese marinate at room temperature for a couple of hours. About a half hour before you want to display the salad or eat, peel the papaya, cut it in half, then remove the seeds. Cut the papaya into bite size chunks. The papaya can be peeled and chopped in advance, but not too long for it to get soggy. Pour the remaining salad dressing over the papaya and mix. Arrange the papaya around the interior rim of your serving platter, then add the cucumber and feta mixture in the middle. Sprinkle with sliced olives and more fresh mint.
Papaya cucumber salad is best eaten the day it is made. Leftovers will keep well in the refrigerator, in a sealed container for 24 hours.
Papaya is ripe when the skin is yellow and the flesh is somewhat soft. If you cannot find papaya in your store, ripe cantaloupe or watermelon are great substitutes. You may or may not want to add the olives with the watermelon.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Most people have a favorite Thanksgiving food. If it were ever omitted from the menu, their Thanksgiving celebration would not feel complete without it. A couple of years ago I discovered pineapple stuffing is the symbolic Thanksgiving placeholder in my family. They believe Thanksgiving is just not Thanksgiving without pineapple stuffing.
My favorite Thanksgiving food is not just one food item, but the whole meal. A coming together to gather, create, and give thanks: a celebration centered around special and delicious food and family. Each composite bite of turkey, gravy, stuffing, cranberry sauce, and all the different vegetables is a sumptuous forkful of gratitude. I am always grateful and thankful for the love of my family, good health and well-being, and our amazing diversified bounty. For as long as I can remember, Thanksgiving has always been my favorite holiday.
Pineapple stuffing may not be a traditional Thanksgiving food, but it fits right in with all the usuals. It is a perfect side-dish to pair with ham as a sweet and buttery spoonful of comfort. When combined with the salty/meatiness of ham, it is a flavor combination that will satisfy your cravings and calm your soul. I believe no ham is complete without the pineapple stuffing. Forget the pinned pineapple rings, pineapple stuffing is a lot more satisfying an easier to manage.
Learn all about buying and cooking ham here.
© 2016 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
I made a new discovery this past week. As I was walking around the produce department I spotted a fruit that I had never seen before, lemon plums. The color was what first grabbed my attention, a warm vibrant yellow with a thin smooth skin. Their shape is somewhat similar to a lemon and somewhat similar to a plum, but longer and a little larger. These days anything bright and warm looking will hold the attention of any skeptical winter weary person. The end of winter is here and we North easterners no longer see the virtue in the color grey. I stared at these lemon plums as if I was watching a long summer sunrise. Entranced, I collected some plums to buy and bring home.
My research informed me that lemon plums are in season now and from Chile. They are rare and I was instructed to snatch them up when I saw them. Lemon plums are picked when they are yellow and unripe. As they ripen they gradually turn the color of a reddish-orange, the darker they get the riper and sweeter they will become.
© 2016 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.