Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette

 

Peach, Cucumber, and Mozzarella Salad With Gochujang Vinaigrette

 

This salad combines the wonder of peaches, the crisp freshness of cucumber, and the creamy texture of mozzarella, all lifted by way of a tangy, slightly highly spiced gochujang French dressing. It’s perfect as a light lunch, a aspect dish for grilled food, or a clean appetizer.

Ingredients (Serves 2-3)

For the Salad:

2 ripe peaches, thinly sliced

1 medium cucumber, thinly sliced or made into ribbons

125 g clean mozzarella balls (bocconcini), halved

2 cups fresh arugula or toddler spinach

5-6 clean basil leaves, torn (elective)

Salt and freshly cracked black pepper, to flavor

1 tsp toasted sesame seeds (elective, for garnish)

For the Gochujang Vinaigrette:

1½ tsp gochujang (Korean chili paste)

2 tbsp rice vinegar or apple cider vinegar

1 tbsp honey or maple syrup

2 tbsp olive oil

1 tsp soy sauce or tamari

1 tsp sesame oil (elective)

Pinch of salt

Instructions

1. Prepare the Vinaigrette

In a small bowl, integrate gochujang, rice vinegar, honey, soy sauce, and sesame oil.

Whisk the aggregate till smooth.

Gradually drizzle in olive oil at the same time as whisking to emulsify.

Taste and regulate seasoning with a pinch of salt or greater honey if you prefer a sweeter flavor.

2. Prepare the Salad

Wash and dry the arugula or spinach and arrange it on a serving plate.

 Slice the peaches thinly, removing the pit. For extra taste, you could lightly grill the peach slices to caramelize the sugars.

Slice the cucumber thinly or use a vegetable peeler to make long ribbons.

Tear fresh basil leaves and sprinkle them across the salad.

Three. Assemble and Serve

Drizzle the gochujang vinaigrette over the salad just before serving.

Gently toss the salad to mix, or go away it composed for a extra fashionable presentation.

Season with additional salt and freshly cracked black pepper if preferred.

Tips and Variations

Spice Level: Adjust the gochujang to flavor. For a milder model, use less gochujang or mix it with a little yogurt.

Extra Crunch: Add sliced radishes, toasted nuts, or seeds for extra texture.

Fruit Swap: Replace peaches with nectarines, plums, or mango for seasonal variant.

Cheese Alternatives: Burrata or feta can be used in preference to mozzarella for a creamier or tangier taste.

Serving Suggestion: Pair this salad with grilled chicken, fish, or shrimp for a whole meal.

Why This Salad Works

Sweet + Spicy: The herbal sweetness of the peaches contrasts fantastically with the umami heat of gochujang.

Creamy + Crisp: Mozzarella provides creaminess, while cucumber provides a crisp, refreshing crunch.

Bright and Fresh: Fresh herbs, arugula, and mild French dressing maintain the dish bright, vibrant, and visually attractive.

This salad is not most effective flavorful however also nutrient-wealthy. Peaches provide nutrition C and fiber, cucumber is hydrating and mild, and mozzarella contributes protein and calcium. The gochujang French dressing provides a punch of flavor with minimum energy, making it a really perfect option for a healthful yet indulgent dish.

💡 Quick Version (5 minutes)

Skip making ribbons; just slice cucumber and peaches.

Toss all ingredients in a bowl, drizzle vinaigrette, and serve immediately. It seems gourmand however takes almost no time.

 This recipe balances sweet, spicy, creamy, and clean elements, making it a standout salad for summer time or any meal wherein you need some thing mild but full of flavor.