Peach "Caprese" Salad (NYTimes) by Barbara

This recipe is a riff on the classic Italian caprese salad, a favorite summer salad.  Peaches substitute for tomatoes and it is drizzled with a gochujang salad dressing (which pairs beautifully with the peaches) instead of basalmic vinegar.  Cucumbers are added for texture.  Here I am showing it with cold sliced beef.  I made it in August which was a little late for peaches around here.  I can't wait to make it again next year when peaches first come into season.  

---Barbara

Peach Caprese Salad
(adapted from NYTimes recipe by Hettie Lui McKinnon)

Serves 2

2 ripe peaches, halved, pitted and sliced
1 hot house cucumber, cut into bite-size chunks
4 ounces fresh mozzarella, sliced
15 cherry tomatoes, halved
Salt and pepper
1 big handful basil leaves
Gochujang dressing to drizzle see below

Slice the peaches and tomatoes and lightly dust them with salt. Set aside. Slice the mozzarella cheese.  

Cut the ends off the hot house cucumber, quarter in length and then remove the seeds. Cut crosswise into chunks. 

Pick out nice basil leaves. Chiffonade them if desired.

Assemble the salad. You can do this in a large platter or make individual plates.

Lay out the peaches. Then place the mozzarella on top of each slice of peach.

Add lots of cucumber and tomatoes on top.

Add salt and pepper.

Drizzle the gochujang dressing generously over all of it.

Arrange the basil leaves on top.

B

Gochujang Salad Dressing

Makes 1/2 cup

2 tablespoons gochujang
2 tablespoons rice vinegar
¼ cup extra-virgin olive oil, plus more for serving
1 T. maple syrup
1 garlic clove, finely grated
Salt and pepper

Mix together in a small container and shake until emulsified.  Store leftover in refrigerator.  Bring to room temperature before using.