Cherry-Cherry Tomato Salad With Sherry Brown Sugar Dressing
Cherry Cherry Tomato Salad With Sherry Brown Sugar Dressing
By Chadwick Boyd
Cherries & Cherry Tomatoes Make A Flawless Summer Salad
This is perhaps my favorite fruit combo – fresh cherries and cherry tomatoes mixed together for a delicious, eye-popping salad. It just bursts with flavor.
My farmer friends at Gebbers Farms sent me a big box of their Washington State “Lapin” cherries - a high quality, very sturdy cherry that likes to grow in higher altitudes – so naturally, I had to put this salad together and share with you. Feel free to use whatever cherries you find in your produce department. Yellow-red Rainier cherries would be beautiful in this salad.
I like to use different colored cherry tomatoes to amp up the color and wow factor on the table. If you can’t find marjoram, fresh oregano works well.
This salad can be made the night before and stored in an airtight container. For any leftovers, I like to add to a skillet and cook down for 10-15 minutes for a delicious “sauce” to go with salmon, chicken or pork.
Chadwick’s Checklist
What you need to know before you cook.
- Use a paper clip to remove the cherry pits if you don’t have a cherry pitter (see my Instagram Stories for the how-to)
- A medium-size platter with a little lip on the sides work best so the dressing can pool at the bottom of the salad
- Use a pint-size jar with a lid to mix the dressing together if it’s easier for you
Serves: 6-8 Prep Time: 20 minutes Cooking Time: 0 minutes
Ingredients
1 pound cherries (like Lapins), pitted
1 pound assorted cherry tomatoes
2 tablespoons very thinly sliced pieces of red onion
½ cup thinly, diagonally sliced sugar snap peas
2 tablespoons marjoram leaves
¼ cup extra virgin olive oil
2 tablespoons sherry vinegar
2 tablespoons light brown sugar
1 teaspoon Dijon mustard
Salt & pepper to taste
Directions
Slice half of the cherries and half of cherry tomatoes in half. Scatter onto a medium-size platter. Place the whole cherries and whole cherry tomatoes on top.
Arrange the onion, snap peas and marjoram on top of the fruit.
In a small bowl, whisk together the olive oil, vinegar, brown sugar and Dijon. Season with salt and freshly ground black pepper to taste; whisk again. Pour over the salad. Let sit 1-2 hours in the refrigerator to let the juices marinate before serving.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Snow peas are a great substitute for sugar snap peas.
- Turn the whole recipe into a delicious compote-like sauce to accompany grilled chicken, roasted pork or pan-seared wild salmon. Toss together in a large skillet on medium heat and cook 10-15 minutes until the cherry tomatoes burst.
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