Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette

Name: Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette
Yield: 4 servings
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

By Hetty Lui McKinnon

Updated June 16, 2025

Bryan Gardner for The New York Times. Food Stylist: Greg Lofts.

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Total Time: 20 minutes
Prep Time: 15 minutes
Cook Time: 5 minutes
Rating: 5(1,454)
Comments: Read comments

The theory that opposites attract is confirmed in this unlikely pairing of peach and gochujang. The sweet and spicy notes of gochujang dance with the fresh fruitiness of peach, enhancing its sweetness and elevating its floral notes. Crunchy, juicy cucumbers and creamy mozzarella provide a welcome counterpoint to the boldness of the vinaigrette. Keep this game-changing salad dressing in your back pocket for any time you are looking to liven up a dish; it would work well drizzled over grilled or roasted veggies or even pan-fried tofu. The peaches can be swapped for any summer stone fruit; try nectarines, plums or apricots. If you’d like to add some greens, opt for baby spinach or arugula.

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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.

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Ratings

5 out of 5

1,454 user ratings

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Comments

chris2 years ago

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!

Pat2 years ago

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.

Pam2 years ago

Fantastic salad. 10 out of 10. No notes. Made it exactly as written.

Deb3 days ago

Just made this peach salad over the July 4th weekend. Went quick. The dressing is quite tasty and I followed recipe as written with a squeeze of lime juice. Peach season is here! I will make this again.

CT8 days ago

This is an absolutely wonderful salad. Delicious with a grilled steak.

KKM11 days ago

I just made this for the 3rd day in a row! This is my new favorite peach recipe. Think it's easier to just make 1 plate per person - dice 1 peach, slice 1 mini cuc, shred 1 slice of mozz, rip up a couple basil leaves. Then drizzle dressing on that plate. Only change to the recipe was adding less oil to the dressing.

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