Summery Fresh Mozzarella and Couscous Salad Recipe
A vibrant and refreshing summer salad featuring toasted pearl couscous, charred sweet corn, fresh peaches, and creamy mozzarella pearls, all tossed in a zesty lemon-basil vinaigrette. This salad combines sweet, tangy, and savory flavors with a satisfying mix of textures, perfect for a light lunch or a colorful side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad Base
- 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 tbsp finely chopped pickled jalapeños
- 2 Persian cucumbers, thinly sliced
- 2 firm-ripe peaches, thinly sliced
- 1 container (8 oz.) BelGioioso Fresh Mozzarella Pearls, divided
Dressing and Seasoning
- 3 tbsp plus 1/3 cup extra virgin olive oil, divided
- 3 tbsp finely chopped fresh basil, plus additional small leaves for garnish
- 1 tbsp minced shallot
- 1/2 tsp finely grated garlic
- 1 tbsp lemon zest (from 1 lemon)
- 1/3 cup freshly squeezed lemon juice (from 3 lemons)
- 1/4 cup white balsamic vinegar
- 1 tsp coarse salt
- Freshly ground black pepper, to taste
- 1/2 tsp honey
Instructions
- Cook the Couscous: Prepare the pearl couscous according to the package directions, usually boiling it until tender. Once cooked, toss it with 2 tablespoons of olive oil to prevent sticking and transfer it to a baking sheet to cool.
- 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 evenly with the oil. Cook without stirring for about 3 minutes until the corn begins to char, then stir briefly and continue to cook undisturbed for another 2 to 3 minutes until the corn is evenly charred. Transfer the charred corn to the baking sheet to cool alongside the couscous.
- Prepare the Dressing: In a small jar with a lid, combine the finely chopped fresh basil, minced shallot, grated garlic, lemon zest, lemon juice, white balsamic vinegar, coarse salt, freshly ground black pepper, honey, and the remaining ⅓ cup of olive oil. Seal the jar tightly and shake well until the dressing is emulsified and flavors are blended.
- Assemble the Salad: In a large serving bowl, combine the cooled couscous, charred corn, chickpeas, pickled jalapeños, sliced cucumbers, sliced peaches, and half of the fresh mozzarella pearls. Pour the dressing over the salad and gently toss everything together to evenly coat.
- Garnish and Serve: Top the salad with the remaining mozzarella pearls and garnish with additional fresh basil leaves. Serve immediately for a fresh and vibrant salad or refrigerate until chilled, up to 1 day, to allow flavors to meld.
Notes
- Use fresh corn ears in season for best flavor; frozen corn can be a convenient substitute.
- To char the corn evenly, avoid stirring too often and allow it to sit undisturbed to develop a nice sear.
- If BelGioioso Fresh Mozzarella Pearls are unavailable, small mozzarella balls or chopped fresh mozzarella can be used.
- This salad can be made a few hours ahead; refrigerate and toss again before serving.
- For a spicier kick, increase the amount of pickled jalapeños or add a pinch of red pepper flakes.
- Leftovers keep well refrigerated for up to 24 hours but are best enjoyed fresh to retain texture and flavor.
Keywords: summer salad, fresh mozzarella salad, couscous salad, charred corn salad, peach salad, lemon basil dressing, vegetarian summer recipe
