How about a day at the Spa? Well, if you can't make it there or spend a full day, we have the next best thing. Maria Provenzano, who wrote the new cookbook Everyday Celebrations From Scratch, came by Tonia's Kitchen to talk about her Spa Citrus and Burrata Salad Italiano. Another great example of a summer salad, Maria told Tonia it's very citrus heavy, with grapefruit, oranges (you can use blood oranges). She takes the peels off and cuts them into wedges, adding the burrata. This is where it gets visual...use basil and mint, along with red onion for an amazing flavor profile that'll surprise you. Did we also mention this salad was healthy? You might just feel like you had a spa day after eating it
2 grapefruit 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
Cut the grapefruit and oranges by cutting off the outer peel and the pith.
Cut the fruit into about 1/4 to 1/2-inch pieces, or segment the grapefruit and the oranges by using a knife to cut off the peel, then use a small sharp knife to cut between each segment to remove the pieces of the fruit. Whichever way you prefer.
Place the burrata onto a platter and use your hands to break it up into smaller pieces around the platter.
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 and then sprinkle with sea salt and pepper to taste.
Adjust the flavors and add more of anything you like.
For a kick, I like to add thinly sliced red onion.
to assemble on the platter.
Pepper is optional because not everyone likes pepper on fruit. It sounds a little odd, but I
happen to love it. I promise it’s worth a try.
Mix up the citrus as needed and use what’s in season. Blood oranges would be great, and
you can even add other fruit like peaches or strawberries if you like.