This recipe is from New York Times Cooking, by Hetty Lui McKinnon, published July of 2024. I am so glad I discovered it.

It’s a peach and cucumber salad topped with fresh mozzarella and drizzled with a gochujang dressing. It is outstanding and so simple. I’ll be making this again, and when I do, I will remember to scatter basil leaves over the top. I completely forgot, but it’s still oustanding.

There is no lettuce in the salad, but I covered my serving bowl with frisée. Arugula would work too.

From Ms. McKinnon: “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.”

Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette

Vinaigrette:
2 tablespoons gochujang
2 tablespoons rice vinegar
1/4 cup extra-virgin olive oil, plus more for serving
2 teaspoons maple syrup
1 garlic clove, finely grated
Salt and pepper

Salad:
4 ripe peaches, halved, pitted and sliced (I used white peaches because they smelled the best)
4 Persian cucumbers, sliced
8 ounces fresh mozzarella, torn (I used burrata)
Big handful basil leaves

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.

Arrange the peaches and cucumbers on a large serving plate or platter. Season with salt and pepper and drizzle lightly with olive oil. Evenly distribute the mozzarella on top and then drizzle the vinaigrette over everything.

Scatter the basil leaves on top and serve.

Make this salad! You won’t regret it. And it was fine without the basil.