---
title: Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette
description: 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.
image: https://static01.nyt.com/images/2024/07/18/multimedia/HLM-Peach-Cucumber-and-Mozzarella-Salad-With-Gochujang-Dressin-czkp/HLM-Peach-Cucumber-and-Mozzarella-Salad-With-Gochujang-Dressin-czkp-videoSixteenByNineJumbo1600.jpg
cook time: 5 minutes
servings: 4
yield: 4 servings
nutrition:
  calories: 392.75
  fat: 27.1 grams
  saturated fat: 9.9 grams
  carbohydrates: 24.5 grams
  sugar: 16.9 grams
  protein: 15.8 grams
  fiber: 3.5 grams
  sodium: 779.5 milligrams
tags: Cucumber, Easy, Gochujang, Mozzarella, Peach, Quick, Summer, Weeknight
course: Appetizer, Salad, Side Dish, Snack
diet: Vegetarian
source: https://cooking.nytimes.com/recipes/1025673-peach-cucumber-and-mozzarella-salad-with-gochujang-vinaigrette
author: Hetty Lui McKinnon
time required: 20 minutes
prep time: 15 minutes
---

To make the vinaigrette, place @gochujang{2%tbsp}, @rice vinegar{2%tbsp}, @extra-virgin olive oil{1/4%cup}, @maple syrup{2%tsp} and @garlic{1}(finely grated) in a #small bowl{} and whisk to combine. Season with @salt{} and @ground black pepper{}.

Arrange the @peaches{4}(halved, pitted and sliced) and @Persian cucumbers{4}(sliced) on a large serving plate or platter. Evenly distribute the @fresh mozzarella{8%ounces}(torn) on top and then drizzle the vinaigrette over everything. Season with @salt{} and @ground black pepper{} and drizzle lightly with @extra-virgin olive oil{}.

Scatter the @basil leaves{1}(big handful) on top and serve.