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 monounsaturated 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.
Loved this salad and the flavor combinations! I substituted a little onion powder instead of the garlic and thought the onion notes went well with the other ingredients. The dressing reminded me of a spicier version of the dressing in vintage Korean-Style/Bacon Bean Sprout Spinach Salad that was popular in the Midwest in the 80s/90s (which was basically ketchup, sugar, grated onion, vinegar and oil). This recipe is obviously much more elegant!
Has anyone tried this with burrata instead of fresh mozzarella? I have burrata that I need to use. Just wondering if it would be too watery. I know the taste would be good.
absolutely delicious. i put it over butter lettuce with a bit of arugula and spring mix - i mixed some dressing directly with the lettuce before adding the rest. like others said, i made 2x dressing and im so glad ill have it in my fridge this week. i’ll be making this again!