On hot summer nights, we’re always looking for recipes that don’t require us to turn on an oven—and this Summer Citrus Salad hits the spot. A nice alternative to a green salad, it’s full of immunity-boosting vitamin C. “We love this salad, because it’s not only refreshing and full of flavor but also looks beautiful, colorful and eye-catching,” says Barbara and Carolina.
Summer Citrus Salad
- 4 navel oranges
- 2 blood oranges
- 2 grapefruits
- 1 large burrata ball
- extra virgin olive oil
- handful of mint leaves, torn
- sea salt
- black pepper
With a small, sharp knife, cut the oranges in half and rest the orange on the cut surface. Slice away strips of peels and the white membrane to expose the flesh all around the oranges.
Slice the oranges crosswise 1/8 to 1/4 inch thick.
Place the ball of burrata in the center of a serving plate and arrange the segments of orange around.
Drizzle generously with olive oil, season with salt and pepper, scatter over the torn mint leaves and serve.