Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette

Name: Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tablespoons gochujang; 2 tablespoons rice vinegar; 1/4 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 17, 2025

Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette — Bryan Gardner for The New York Times. Food Stylist: Greg Lofts.

Total Time: 20 minutes
Prep Time: 15 minutes
Cook Time: 5 minutes
Rating: 5(1,245)
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.

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 servings

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

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5

1,245 user ratings

Have you cooked this?

Comments

chris1 year 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!

Pat1 year 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.

Pam1 year ago

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

C2 weeks ago

I subbed burrata chunks. Tossed. Excellent

Love Hales3 weeks ago

I had this dish at a friend’s bday party and was so glad the chef shared this recipe w me. This summer I have made this no fewer than 4 times to bring to parties and it is always a stunner! Everyone asks for the recipe. About to make it again tomorrow for a picnic.

Ruth P3 weeks ago

To be honest saw the high reviews and was excited to try it. Made it as a salad to accompany some chicken. Followed the recipe to the letter and I have to say it was pleasant but I was underwhelmed. I wont be making it again

Private comments are only visible to you.