Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette
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.
#Cucumber
#Easy
#Gochujang
#Mozzarella
#Peach
#Quick
#Summer
#Weeknight
From: The DSK Recipe Library
🥘 Ingredients
- gochujang 2 tbsp
- rice vinegar 2 tbsp
- extra-virgin olive oil ¼ cup
- maple syrup 2 tsp
- garlic 1
- salt
- ground black pepper
- peaches 4
- Persian cucumbers 4
- fresh mozzarella 8 ounces
- salt
- ground black pepper
- extra-virgin olive oil
- basil leaves 1
🍳 Cookware
- small bowl
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1To make the vinaigrette, place gochujang , rice vinegar , extra-virgin olive oil , maple syrup and garlic in a small bowl and whisk to combine. Season with salt and ground black pepper .
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2Arrange the peaches and Persian cucumbers on a large serving plate or platter. Evenly distribute the fresh mozzarella on top and then drizzle the vinaigrette over everything. Season with salt and ground black pepper and drizzle lightly with extra-virgin olive oil .
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3Scatter the basil leaves on top and serve.