Description
A bright and flavorful summer salad featuring tender pearl couscous, charred corn, fresh mozzarella pearls, juicy peaches, crisp cucumbers, and a zesty lemon-basil dressing. This vibrant dish combines sweet, savory, and tangy elements for a refreshing, perfect warm-weather meal or side.
Ingredients
Scale
Grains and Vegetables
- 2 cups pearl couscous
- 2 cups fresh or frozen corn kernels (from about 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
Dressing
- 3 tbsp. plus 1/3 cup extra virgin olive oil, divided
- 1 tbsp. lemon zest (from 1 lemon)
- 1/3 cup freshly squeezed lemon juice (from about 3 lemons)
- 1/4 cup white balsamic vinegar
- 1 tsp. coarse salt
- Freshly ground black pepper, to taste
- 1/2 tsp. honey
Others
- 2 tbsp. finely chopped pickled jalapeños
- 1 container (8 oz.) BelGioioso Fresh Mozzarella Pearls, divided
Instructions
- Cook the couscous: Prepare the pearl couscous according to the package directions until tender. Toss the cooked couscous with 2 tablespoons of olive oil to prevent sticking and transfer it evenly onto 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, stirring briefly to coat with oil. Let the corn cook undisturbed for about 3 minutes until it begins to char. Stir again and continue cooking without stirring for another 2-3 minutes to evenly achieve a nice char. Remove the corn from heat and spread alongside the couscous on the baking sheet to cool.
- Prepare the dressing: In a small jar with a lid, 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 the jar tightly and shake vigorously to blend all ingredients thoroughly.
- Assemble the salad: In a large serving bowl, mix the cooled couscous, charred corn, rinsed chickpeas, chopped jalapeños, sliced cucumbers, sliced peaches, and half of the fresh mozzarella pearls. Pour the prepared dressing over the mixture and gently toss to combine all flavors evenly.
- Garnish and serve: Top the salad with the remaining mozzarella pearls and additional fresh basil leaves for a vibrant finish. Serve immediately to enjoy fresh, or refrigerate the salad until chilled for up to one day for developed flavors.
Notes
- The corn can be fresh or frozen; fresh corn adds extra sweetness and texture when charred.
- Adjust pickled jalapeños quantity to control the heat level in the salad.
- The salad can be made a few hours ahead and chilled; add fresh mozzarella and basil just before serving to keep them fresh.
- This salad works well as a light main dish or as a side for grilled meats or seafood.
- Use high-quality extra virgin olive oil and fresh lemons for the best flavor in the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: summer salad, pearl couscous, fresh mozzarella, charred corn, peaches, lemon basil dressing, vegetarian salad, easy summer dish
