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Close-up of Summer Sunset Caprese Salad with watermelon, oranges, tomatoes, burrata, and herbs on a beaded white plate

How to Make Summer Sunset Caprese Salad

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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

  1. 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. 
  2. 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. 
  3. Add texture: Sprinkle with toasted pistachios. Drizzle with citrus-honey vinaigrette just before serving and serve on the side. 
  • Author: Family Tree Foodie
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