Cherry Tomato, Papaya and Shallot Salad
By Chef Christina Pirello

Cherry Tomato, Papaya and Shallot Salad


2 tablespoons Extra Virgin Olive Oil
3 Shallots finely minced
2 cloves Organic Garlic finely minced Sea Salt
12 Organic Cherry Tomatoes halved
2 sprigs Basil leaves removed and shredded
1 small head Butter Lettuce rinsed well and hand shredded
1/2 ripe Papaya peeled pitted and thinly sliced
1/2 Organic Lemon juice freshly squeezed


Place oil, shallots and garlic in a skillet and turn heat to medium.

When the shallots begin to sizzle, add a pinch of salt and sauté for 2 minutes.

Lay the tomato halves, cut-side down in the skillet, season lightly with salt and cook, uncovered, until tomatoes are tender, 3-5 minutes.

Add basil, stir gently to combine and set aside.

Arrange lettuce on a platter with papaya slices in the center.

Spoon tomato and shallot mixture over top, drizzle with lemon juice and serve.