Half the papaya and scoop out all the seeds. Cut the skin off each half and slice into small cubes, about ½in. x ½in. We want the pieces of papaya to be roughly the same size as the grapes.
Slice the grapes lengthwise down the middle. You can leave them halved, but we prefer to slice them once more to quarter them for better distribution throughout the salad.
Crumble the feta and set aside. Stack the mint leaves one on top of the other and slice on a bias to create thin ribbons.
Combine the Oliva! Lemongrass Mint White Balsamic & the Oliva! Spanish Melgarejo Picual until emulsified and set aside.
Combine all ingredients in a large bowl and drizzle vinaigrette over the top. Gently toss until coated. Finish with more crumbled feta and a mint leaf for garnish. Enjoy!
Ingredients
Directions
Half the papaya and scoop out all the seeds. Cut the skin off each half and slice into small cubes, about ½in. x ½in. We want the pieces of papaya to be roughly the same size as the grapes.
Slice the grapes lengthwise down the middle. You can leave them halved, but we prefer to slice them once more to quarter them for better distribution throughout the salad.
Crumble the feta and set aside. Stack the mint leaves one on top of the other and slice on a bias to create thin ribbons.
Combine the Oliva! Lemongrass Mint White Balsamic & the Oliva! Spanish Melgarejo Picual until emulsified and set aside.
Combine all ingredients in a large bowl and drizzle vinaigrette over the top. Gently toss until coated. Finish with more crumbled feta and a mint leaf for garnish. Enjoy!
