No-cook dinner recipe: Spa Citrus and Burrata Salad ‘Italiano’

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.