Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette
Updated June 16, 2025
Bryan Gardner for The New York Times. Food Stylist: Greg Lofts.
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons gochujang
2 tablespoons rice vinegar
¼ cup extra-virgin olive oil, plus more for serving
2 teaspoons maple syrup
1 garlic clove, finely grated
Salt and pepper
4 ripe peaches, halved, pitted and sliced
4 Persian cucumbers, sliced
8 ounces fresh mozzarella, torn
1 big handful basil leaves
Nutritional analysis per serving (4 servings)
25 grams carbs; 45 milligrams cholesterol; 393 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 27 grams fat; 3 grams fiber; 779 milligrams sodium; 16 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the vinaigrette, place the gochujang, rice vinegar, olive oil, maple syrup and garlic in a small bowl and whisk to combine. Season with salt and pepper.
- Step 2
Arrange the peaches and cucumbers on a large serving plate or platter. Evenly distribute the mozzarella on top and then drizzle the vinaigrette over everything. Season with salt and pepper and drizzle lightly with olive oil. Scatter the basil leaves on top and serve.
Private Notes
Comments
This works well as a quick appetizer. I made the vinaigrette as written; then on a 4 inch skewer, threaded a half slice of peach, a basil leaf, a small mozzarella ball, another basil leaf, and a small slice of snacking cucumber. I drizzled the vinaigrette over the skewers just before serving. They were a big hit!
A great recipe for me since my peach tree and cucumber plants are burying me in fruit. I never would have thought of this combination, but it’s delicious. It’s light but it’s filling. No substitutions needed.
Fantastic salad. 10 out of 10. No notes. Made it exactly as written.
Nice, but I think one has to be gentle with the sauce. Half of the vinaigrette would have been plenty for us, so drizzle lightly at first! Creative and fun.
This was delicious! I used nectarines since I had them on hand and made the dressing with basil olive oil. Also served it on a bed of field greens with fresh torn basil, red onion, and grilled corn. I will definitely be making this again!
Wildly good dressing. No fresh mozzarella at the store so I bought burrata and wasn’t mad about that substitution. Peaches were so-so and I am excited to make this again with better peaches. Cucumber was fine but does not add as much as the other ingredients. Will think about alternatives for the cucumber next time plus consider adding chopped pistachios or another nut.