Peach, Cucumber and Mozzarella Salad with Gochujang Vinaigrette

 

Peach, Cucumber and Mozzarella Salad with Gochujang Vinaigrette is an unusual Salad. One doesn't think of Korean Salads but this one was an interesting one. It is definitely a cross cultural experience with American Fruit, Italian Cheese and Korean Sauce. It was tasty!

Peach, Cucumber and Mozzarella Salad with Gochujang Vinaigrette

New York Times

 

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.

 

INGREDIENTS

Yield:4 servings 

 

2       tablespoons gochujang

2       tablespoons rice vinegar 

¼      cup extra-virgin olive oil, plus more for serving

2       teaspoons maple syrup 

1       garlic clove, finely grated 

Salt and pepper 

4       ripe peaches, halved, pitted and sliced 

4       Persian cucumbers, sliced

8       ounces fresh mozzarella, torn

1       big handful basil leaves 

 

 

PREPARATION

 

1.            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.

 

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