Cherry Salad Recipe
Celebrate the flavors of summer with this expertly crafted cherry salad recipe complete with a sweet and tart cherry balsamic vinaigrette! This vibrant recipe is an explosion of crispy, juicy, sweet, tangy, salty deliciousness AKA an irresistible addition to any summer menu. This summer salad is make-ahead friendly and endlessly adaptable with included variations!
Servings 6 -8 servings
Ingredients
Salad
- 5 oz. spring salad mix
- 2 Persian cucumbers or 1 medium English cucumber, sliced
- 1 large ripe peach, or 2 nectarines or 5 minis
- 1 ripe mango, sliced or cubed (may sub 1 peach)
- 6 oz. (1 cup) multi-colored cherry tomatoes, halved
- 1 large avocado, sliced or cubed
- 1/2 cup dried Montmorency tart cherries
- 1/4 small red onion, thinly sliced
- 4 oz. feta or goat cheese
- 1/3 cup sliced almonds
- 1/4 cup roasted salted sunflower seeds
- 1/4 cup loosely packed torn fresh basil leaves
Cherry Balsamic Vinaigrette
- 1/3 cup Montmorency tart cherry juice
- 2 tablespoons balsamic vinegar
- 2-3 tablespoons honey (start with 2)
- 1 teaspoon Dijon mustard
- 1/4 tsp EACH onion powder, garlic powder, salt, pepper
- 1/4 cup light olive oil or canola oil
Instructions
- Make the Dressing: Add the ingredients to a mixing bowl or jar and whisk or shake to combine. Refrigerate until ready to serve. After chilling, adjust to taste. If it is not sweet enough, add about one tablespoon of honey. If it’s too sweet, add additional balsamic 1 teaspoon at a time.
- Assemble: Add the greens to a large bowl, then top with the cucumbers, and fruit, followed by the avocado, cherries, nuts, seeds, and feta.
- Add Dressing: If you're not expecting leftovers, drizzle the salad with the desired amount of dressing and toss. Alternatively, dress individual salads. Dig in!