Summery Fresh Mozzarella and Couscous Salad Recipe
A vibrant and refreshing summer salad featuring pearl couscous, charred corn, fresh peaches, and creamy mozzarella pearls, tossed in a zesty lemon-basil dressing. This colorful salad balances sweet, tangy, and savory flavors, making it a perfect light meal or side dish for warm weather dining.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Grains and Vegetables
- 2 cups pearl couscous
- 2 cups fresh or frozen corn kernels (from 3 ears of fresh corn)
- 1 (15 oz.) can chickpeas, drained and rinsed
- 2 Persian cucumbers, thinly sliced
- 2 firm-ripe peaches, thinly sliced
Herbs and Aromatics
- 3 tbsp finely chopped fresh basil, plus additional small leaves for garnish
- 1 tbsp minced shallot
- 1/2 tsp finely grated garlic
Oils and Vinegars
- 3 tbsp plus 1/3 cup extra virgin olive oil, divided
- 1/4 cup white balsamic vinegar
Citrus and Sweeteners
- 1 tbsp lemon zest (from 1 lemon)
- 1/3 cup freshly squeezed lemon juice (from 3 lemons)
- 1/2 tsp honey
Additional Flavorings
- 2 tbsp finely chopped pickled jalapeños
- 1 tsp coarse salt
- Freshly ground black pepper, to taste
Dairy
- 1 container (8 oz.) BelGioioso Fresh Mozzarella Pearls, divided
Instructions
- Cook the couscous: Prepare the pearl couscous according to the package directions. Once cooked, drizzle with 2 tablespoons of extra virgin olive oil and toss to coat. Spread couscous on a baking sheet to cool completely.
- Char the corn: Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add the corn kernels and stir to coat with oil, then let cook undisturbed for about 3 minutes until they start to char. Stir once and continue cooking without stirring for an additional 2 to 3 minutes until the corn is evenly charred. Transfer the charred corn to the baking sheet with the couscous to cool.
- Make the dressing: In a small lidded jar, combine the finely chopped basil, minced shallot, grated garlic, lemon zest, lemon juice, white balsamic vinegar, coarse salt, freshly ground black pepper, honey, and the remaining 1/3 cup of olive oil. Seal and shake well until fully mixed.
- Assemble the salad: In a large serving bowl, combine the cooled couscous, charred corn, chickpeas, pickled jalapeños, sliced cucumbers, peach slices, and half of the mozzarella pearls. Pour the dressing over the salad and gently toss to combine all ingredients evenly.
- Garnish and serve: Top the salad with the remaining mozzarella pearls and fresh basil leaves for garnish. Serve the salad immediately at room temperature or refrigerate for up to one day before serving chilled.
Notes
- You can use fresh or frozen corn kernels depending on availability.
- To make the salad vegan, substitute mozzarella pearls with a plant-based cheese alternative.
- For a spicier kick, add more pickled jalapeños or a pinch of crushed red pepper flakes.
- This salad is best served the same day but can be stored in the refrigerator for up to 24 hours.
- Use cast-iron skillet or any heavy-bottomed pan for optimal corn charring.
Keywords: summer salad, mozzarella salad, couscous salad, fresh corn salad, peach salad, Mediterranean salad, vegetarian salad
