Ingredients

2 cups pearl couscous

3 tablespoons plus 1/3 cup extra virgin olive oil, divided

2 cups fresh or frozen corn kernels (from 3 ears of fresh corn)

3 tablespoons finely chopped fresh basil, plus additional small leaves for garnish

1 tablespoon minced shallot

1/2 teaspoon finely grated garlic

1 tablespoon lemon zest (from 1 lemon)

1/3 cup freshly squeezed lemon juice (from 3 lemons)

1/4 cup white balsamic vinegar

1 teaspoon coarse salt

Freshly ground black pepper

1/2 teaspoon honey

1 (15 oz.) can chickpeas, drained and rinsed

2 tablespoons finely chopped pickled jalapeños

2 Persian cucumbers, thinly sliced

2 firm-ripe peaches, thinly sliced

1 container (8 oz.) BelGioioso Fresh Mozzarella Pearls, divided

Instructions

Step 1: Cook the pearl couscous according to package directions. Once cooked, toss it with 2 tablespoons of olive oil and spread it out on a baking sheet to cool.

Step 2: 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. Let the corn cook without stirring for about 3 minutes until it begins to char. Stir once, then cook undisturbed for another 2 to 3 minutes until evenly charred. Transfer the corn to the baking sheet to cool alongside the couscous.

Step 3: In a small lidded jar, combine the chopped basil, minced shallot, grated garlic, lemon zest and juice, white balsamic vinegar, salt, pepper, honey, and the remaining 1/3 cup olive oil. Seal the jar and shake well until the dressing is fully combined.

Step 4: In a large serving bowl, mix together the cooled couscous, charred corn, chickpeas, pickled jalapeños, sliced cucumbers, sliced peaches, and half of the mozzarella pearls. Pour the dressing over and stir gently to combine everything evenly.

Step 5: Top the salad with the remaining mozzarella pearls and garnish with fresh basil leaves. Serve immediately, or refrigerate until chilled for up to one day.

Tips & Variations

Use fresh corn when in season for the sweetest flavor, but frozen kernels work well too.

Substitute honey with agave syrup or maple syrup for a vegan option.

Add toasted pine nuts or almonds for extra crunch.

Try swapping peaches for nectarines or plums depending on your preference.

For a spicier kick, increase the amount of pickled jalapeños or add a pinch of red pepper flakes.

Storage

Store the salad in an airtight container in the refrigerator for up to one day. The flavors meld deliciously when chilled. When ready to serve, stir gently and, if desired, add a splash of olive oil or lemon juice to refresh the dressing. This salad is best enjoyed cold or at room temperature; avoid reheating to preserve the fresh ingredients.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the salad up to one day ahead. Keep it refrigerated and add fresh basil and mozzarella just before serving for the best texture and flavor.

What can I use instead of BelGioioso Fresh Mozzarella Pearls?

If you don’t have fresh mozzarella pearls, you can use small mozzarella balls (bocconcini) or tear a block of fresh mozzarella into bite-sized pieces. Feta cheese is another option for a different flavor profile.