 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
I made this recipe last summer after I saw the colourful summer tomatoes. I love papaya and find it a great ingredient. My wife likes mango more (I try not to fault her on that) and this salad works with mango as well. While pretty much all tomatoes are available year round, I find the fresh, summer grown tomatoes are key for the full flavour. Smell your tomatoes! If they don't smell like a tomato, they ain't going to taste like one. Ingredients:
1 large papayas or 2 -3 small papayas, seeded and diced |
1 pint cherry tomatoes (or grape, or strawberry, etc.) |
1 beefsteak tomato, seeded and diced, any liquid reserved |
1 orange tomato, seeded and diced, any liquid reserved |
1 yellow tomatoes, seeded and diced, any liquid reserved |
1 red onion, cut in half and thinly sliced |
1 cup fresh cilantro, chopped |
1 pint baby bocconcini, drained |
1 -2 tablespoon black sesame seed |
1/4 cup extra virgin olive oil, good quality |
salt and pepper, to taste |
Directions:
1. Combine and toss the first eight ingredients (include any reserved juices).
2. Using a dry skillet, toast the black sesame seeds until they are fragrant, about 2-3 minutes.
3. Once the seeds have cooled, add the seeds and olive oil to the tomato mixture and season to taste. Let salad sit for an hour before serving for the flavours to meld.
|
|