On warm days, salads are a natural choice! I’d rather be outside enjoying the weather in the summertime than in the kitchen cooking, and the summer salads are the perfect solution. They are not only simple to toss together, but there are also so many delicious options.
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I have made this citrus salad on a few occasions, and it appeals to everyone at the table. The different oranges paired with the creamy burrata cheese are packed with flavors and so fresh. It’s bursting with creamy and citrusy flavors.
The secret to this salad is to use as many varieties of oranges as you can find to make a colorful plate. The mix of colors is so appealing! The different types of citrus fruits will also bring a good mix of texture and sweet and bitter elements.
Ingredients:
Citrus fruits: I mixed navel, blood oranges, and grapefruits, but you can use any firm orange or even mandarins and tangelos.
Burrata cheese: is a pouch made of stretchy cheese much like mozzarella. It comes in different sizes. You can get the small ones and use a small burrata per person on a single serving salad plate. Or you can get a large one and place it right in the middle of the serving plate (like I did!).
Fresh Mint: The fresh mint gives the perfect final touch.
Instructions:
Cutting off the peel and white pith from each citrus wedge is essential. I personally prefer cutting the oranges in half and resting the orange on the cut surface before I slice away strips of peels and the white membrane.
Slice the oranges crosswise 1/8 to 1/4 inch thick. It should not be too thick, either too thin; otherwise, they can break easily.
A drizzle of olive oil and a sprinkle of salt and pepper is all the seasoning this easy salad needs. Don’t forget to garnish with fresh mint leaves.
Summer Citrus Salad
Ingredients
- 4 navel oranges
- 2 blood oranges
- 2 grapefruits
- 1 large burrata
- extra virgin olive oil
- handful of mint leaves, torn
- sea salt
- black pepper
Instructions
- 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.
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