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.
Find it online: https://familytreefoodie.com/summer-sunset-caprese-salad-recipe/