There's a reason why a ripe summer tomato tastes so good atop a burger. It's the same reason a squeeze of fresh lemon juice can elevate a fillet of fish or the juice from a lime can make a mango taste even better. Acid can make your palate feel like it's in a Kung Fu movie battle, with kicks of freshness, punches of tang, and uppercuts of lip-puckering sourness coming in from all angles.

Beyond accenting meals with acid, you can also build a dish based around it. And you should, especially in these summer months when muggy weather requires food that refreshes you instead of simply filling you up. So check out this simple appetizer that uses acid-packed oranges to carry salty olives, aromatic tarragon leaves, and the bite of red onions.

Sound weird? You and your fellow eaters may think so. Until the first bite.

Orange salad with olives and red onion
Recipe by Gerard Craft, executive chef of Pastaria in St. Louis

What you'll need:
5 large oranges, such as navel oranges, peeled and sliced into ¼-inch thick rounds
1/2 red onion, thinly sliced
1/4 cup tarragon leaves, minced
1/2 cup picholine olives, chopped
1/4 cup olive oil
Salt, to taste

How to make it:
Toss all ingredients together, season as needed, and serve immediately. Makes 10 servings. 

Via: Slice Up A Sweet And Salty Summer Orange Salad