Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette
Updated June 17, 2025
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons gochujang
- 2tablespoons rice vinegar
- ¼cup extra-virgin olive oil, plus more for serving
- 2teaspoons maple syrup
- 1garlic clove, finely grated
- Salt and pepper
- 4ripe peaches, halved, pitted and sliced
- 4Persian cucumbers, sliced
- 8ounces fresh mozzarella, torn
- 1big handful basil leaves
Nutritional analysis per serving (4 servings)
393 calories; 27 grams fat; 10 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 17 grams sugars; 16 grams protein; 779 milligrams sodium
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.
The salad is lovely. The dressing is a revelation - miraculously delicious and versatile. Both my sister and I have made it pretty much every day this week after initially making it for the salad. It makes everything taste better. Hard not to eat it with a spoon.
I used harissa instead of gochujang (my grocery store doesn't offer the latter). Still a solid recipe! This isn't great for leftovers b/c the fruit juices dilute the dressing.
I happened to have a free packs of kimchi flavored crisps on hand so used them as toppings. I’m not usually creative cook. But Figured it can’t go wrong in a Korean dish inspired salad. It was delicious!
This is an awesomely delicious salad, with relatively few ingredients in relation to how incredibly delicious it is!! Can’t come up with enough superlatives!
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