When those extra-hot summer nights hit, you want a cool dinner that will satisfy without the use of kitchen appliances.
Enter this dreamy salad from Maria Provenzano’s recent cookbook, “Everyday Celebrations From Scratch” (Harper Horizon, $30). The combination of juicy citrus, honey, creamy burrata — hey, that’s protein — and herbaceous basil and mint is perfection.
Provenzano says you can sub strawberries or peaches for the citrus. For a little kick, she suggests adding thinly sliced red onion.
Spa Citrus and Burrata Salad “Italiano”
Serves 4
INGREDIENTS
2 grapefruits
2 oranges
2 (8-ounce) balls of burrata
1/3 cup chopped mint
1/3 cup chopped or torn basil
Edible flowers, optional
Olive oil to taste
Honey to taste
Sea salt to taste
Pepper to taste, optional
DIRECTIONS
Prepare the grapefruit and oranges by cutting off the outer peel and the pith.
Cut the fruit into 1/4- to 1/2-inch slices, or segment the grapefruit and the oranges by using a small sharp knife to cut between each segment to remove the pieces of fruit.
Place the burrata on a serving platter, and use your hands to break it up into smaller pieces.
Place the cut grapefruit and oranges around the burrata.
Sprinkle the mint and basil over citrus and burrata. Place the edible flowers around the platter. Lightly drizzle olive oil and honey over the top, then sprinkle with sea salt and pepper to taste.
Adjust the flavors and add more of anything you like.
— Maria Provenzano’s “Everyday Celebrations From Scratch” (Harper Horizon; $30)
