When those extra hot summer nights hit, you want a cool dinner that will satisfy you without the use of kitchen appliances.
Feed 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 use strawberries or peaches for the citrus. For a little kick, she suggests adding thinly sliced red onion.
Spa Citrus and Burrata Salad “Italiano”
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
Prepare the grapefruit and oranges by cutting off the outer rind and pith.
Cut the fruit into 1/4 to 1/2-inch slices, or segment the grapefruit and oranges with a small sharp knife to cut between each segment to remove the fruit chunks.
Place the burrata on a serving platter and use your hands to break it into smaller pieces.
Arrange the sliced grapefruit and oranges around the burrata.
Sprinkle the mint and basil over citrus and burrata. Arrange the edible flowers around the dish. Drizzle over some olive oil and honey and sprinkle with sea salt and pepper to taste.
Customize the flavors and add more of whatever you like.
— Maria Provenzano’s “Everyday Celebrations From Scratch” (Harper Horizon; $30)