The Dish - Orlando Sentinel: Divas of Dish: Tomato Papaya Salad

The Dish - Orlando Sentinel Sentinel Food Editor Heather McPherson offers a different view from the kitchen window.

Divas of Dish: Tomato Papaya Salad Jan 31st 2013, 08:00 By Anne-Marie Denicole and Pam Brandon Ah, for the divas, the New Year starts out with lots of promises – and lots of salads. But we don't always start with lettuce, sometimes a sunny bowl the color of the tropics can be more satisfying. This super-easy salad combines sweet-tart papaya with juicy tomatoes, both in season in Florida. The buttery texture of the papaya mingles with the ripe tomato, both rich in antioxidants and vitamins, especially vitamin C. With nothing more than a splash of olive oil and balsamic vinegar, this chic and easy duo is dressed for slimming success. Tomato Papaya Salad Serves 2 1 cup chopped tomato 1 cup chopped ripe papaya 3 to 4 cloves garlic, finely chopped 1/4 cup diced sweet red onion 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar Coarse salt, to taste 1. Gently toss tomato, papaya, garlic, and onion in a medium bowl. 2. Drizzle with olive oil and vinegar; season to taste with salt. Diva confession: Choose papayas that are mostly yellow, that yield to gentle pressure and have a pleasant perfume. They shouldn't be too soft or mushy, and avoid fruit with rotten spots. Papayas will ripen at room temperatures, but not if they are completely green or hard. Share your diva recipes and ideas with Anne-Marie Denicole and Pam Brandon through this blog OrlandoSentinel.com/thedish. Send mail to Divas of Dish, c/o Orlando Sentinel Food Editor Heather McPherson, MP-240, 633 N. Orange Ave., Orlando, FL 32801.

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