Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette 

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(956)
Comments
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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 
  • 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
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

  1. 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.

  2. 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
956 user ratings
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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.

This is my favorite Summer 2025 salad. I have also used goat cheese which works well. We have had a great peach season in Alabama, so this salad has been in frequent rotation. look forward to making it next year!

Love this salad and I have used the dressing on other salads as well. Mozzarella is optional. The dressing also makes for a great marinade for chicken or shrimp.

This is exceptional. I made it exactly as written and I would not change a thing.

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Credits

By Hetty Lui McKinnon

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