How to Make Summer Sunset Caprese Salad
There’s something about summer light on a lake that makes even the simplest meals feel special. At our camp in Maine, this Summer Sunset Caprese Salad is a staple—vibrant, unfussy, and bursting with the best flavors of the season. Our twist on the classic caprese, it’s inspired by golden hour skies and long, laid-back dinners by the water.
Juicy watermelon, sweet orange slices, ripe tomatoes, and creamy burrata are layered with fresh mozzarella, torn basil, and mint, then topped with toasted pistachios for crunch. A bright balsamic citrus honey vinaigrette ties it all together. It’s the kind of dish that feels both elegant and effortless—perfect with a hunk of crusty bread, a chilled glass of wine, or shared straight from the platter before a swim.
Whether served as a light lunch, a colorful appetizer, or the centerpiece of a summer meal, this Summer Sunset Caprese Salad captures everything I love about lakeside living: simplicity, seasonality, and a table full of people you love.
Summer at the Lake Series
Summer at the Lake is a seasonal series on the blog that brings together two generations of lakeside memories—my dad’s boyhood summers at Chapman Lake in Pennsylvania and my own family’s slow, sun-drenched days at our camp in Maine. From Summer Sunset Caprese Salad to Instant Pot Pulled Pork Sliders to nostalgic, crowd-pleasing cakes, these recipes capture the kind of food we love in those places: casual, flavor-packed, often make-ahead, and always meant to be shared. Some are vintage, pulled from old family recipe cards and memories; others are newer favorites that have earned a permanent spot at the summer table. My hope is to celebrate the simple pleasures of the season—the joy of gathering, the beauty of fresh ingredients, and the comfort of a full plate, whether you’re dockside with your feet in the water or lingering at the table after a long swim.
Learn More about the “Summer at the Lake” Series
Ingredients for Summer Sunset Caprese Salad
BASE SALAD
- TOMATOES ON-THE-VINE or HEIRLOOM
- CARA CARA ORANGES * (Segmented)
- WATERMELON
- ARUGULA or MICRO GREENS
- BURRATA CHEESE
- OPTIONAL – Add additional cheeses like FRESH MOZZARELLA PEARLS or small pieces of plain goat cheese for added contrast.
- FRESH MINT
- FRESH BASIL
- TOASTED PISTACHIOS
*Cara Cara are my favorite in this salad. But you can experiment with oranges (blood orange, navel or even grapefruit)
BALSAMIC CITRUS HONEY VINAIGRETTE
- BALSAMIC VINEGAR (WHITE OR DARK)
- HONEY
- DIJON MUSTARD
- EXTRA VIRGIN OLIVE OIL
- SEA SALT
- FRESH GROUND PEPPER
Make Ahead Tips
This salad is a stunner—but it’s also make-ahead friendly with just a little strategy:
1. Prep components separately. Slice tomatoes and cube watermelon up to 6 hours in advance. Store in separate containers in the fridge.
2. Make the vinaigrette ahead. Mix it in a small jar and refrigerate. Just shake before using.
3. Tear herbs and cheese just before serving. This keeps everything fresh and aromatic.
4. Wait to assemble. For best texture, assemble the salad about 20–30 minutes before serving. This keeps it vibrant and juicy, not soggy.
5. Transporting tip: If taking it to a picnic or gathering, line your serving platter with a clean paper towel or a big lettuce leaf to absorb excess moisture—then remove it just before plating.
Serving Suggestions
This salad is bold enough to stand alone, but here are a few ideas to make it part of a fuller summer spread:
- Serve with grilled flatbread, toasted sourdough, or a rustic baguette to soak up the juices.
- Pair with a chilled rosé, basil lemonade, or a citrusy spritz for dockside dining vibes.
- It’s equally at home at a backyard BBQ, casual dinner party, or as a starter for grilled mains.
Make it a Meal : Add Protein to Summer Sunset Caprese Salad
Want to turn this into a full meal? Here are a few easy add-ons:
- Grilled chicken or shrimp – Marinate in olive oil, garlic, citrus, and herbs to echo the salad’s freshness.
- Crispy prosciutto or salami – Adds saltiness and crunch.
- Grilled halloumi or paneer – Thick slabs of cheese seared until golden give chew and contrast.
- Chickpeas or white beans – For a vegetarian option, toss them in olive oil, lemon zest, and a pinch of salt before adding.
How to Make Summer Sunset Caprese Salad
This Summer Sunset Caprese Salad is a showstopper platter of peak-season produce—juicy watermelon, heirloom tomatoes, torn burrata, and a citrusy vinaigrette—layered with fresh herbs and toasted pistachios. Inspired by long golden hours and shared family tables, it’s a vibrant twist on the classic Caprese, designed to impress but easy enough for weeknight grilling. Serve it family-style on your favorite platter and watch it disappear.
Ingredients
BASE SALAD
- 3 cups of seedless watermelon, cut into 1-inc cubes
- 2 cups of tomatoes (on the vine or heirloom)
- 2 Cara Cara oranges, segmented and membranes removed.
- 2 (4 ounce) balls of burrata cheese, torn of cut into large pieces
- 1/4 cup fresh mozzarella pearls
- 1/4 cup fresh mint leaves, thinly sliced
- 1/4 cup fresh basil leaves, thinly sliced
- 1 cup arugula or microgreens
- 1/4 cup toasted pistachios, roughly chopped
CITRUS-HONEY VINAIGRETTE:oney
- 1/4 teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red chili flakes for warmth or contrast
Instructions
- Make the vinaigrette: In a small bowl, whisk together the citrus juice, vinegar, honey, and mustard. Slowly whisk in olive oil. Season with salt and pepper. Add chili flakes if using.
- Assemble the salad: On a large serving platter, layer watermelon, tomatoes, and citrus segments. Tuck in pieces of burrata. Scatter mint, basil and arugula on top.
- Add texture: Sprinkle with toasted pistachios. Drizzle with citrus-honey vinaigrette just before serving and serve on the side.