This salad’s unique flavor comes from the fusion of Korean and Mediterranean influences. The gochujang dressing adds gentle heat and umami depth that perfectly contrasts with the juicy fruit and mild cheese. It’s easy to assemble yet sophisticated enough for entertaining, making it a standout side or light main course.
Yield: 4 servings
Total Time: 15 minutes
Prep Time: 15 minutes
Ingredients
For the Salad:
- 2 ripe peaches, sliced
- 1 large cucumber, thinly sliced (English or Persian preferred)
- 8 oz (225 g) fresh mozzarella balls (ciliegine or torn from a larger ball)
- ¼ cup fresh basil leaves
For the Dressing:
- 1 tablespoon gochujang (Korean chili paste)
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 small garlic clove, finely grated
- Salt, to taste
Preparation
Step 1
In a small bowl, whisk together gochujang, rice vinegar, honey, olive oil, sesame oil, soy sauce, and grated garlic until smooth. Taste and adjust seasoning with salt or additional honey for balance.
Step 2
On a large platter or in a salad bowl, layer the peach slices, cucumber rounds, and mozzarella pieces. Drizzle the gochujang vinaigrette evenly over the salad. Gently toss to coat everything lightly without breaking the peaches or mozzarella.
Step 3
Top with basil leaves. Serve immediately or chill for 10 minutes to allow the flavors to meld.