Cucumber-Cherry Salad
- TOTAL TIME: 15 MIN
- SERVINGS: 4
- BASIC-EASY
- FAST
- HEALTHY
- VEGETARIAN
Serve this tangy salad with Mike Sheerin's Twice-Glazed Asian Barbecued Chicken.
- 2 cucumbers (1 1/4 pounds), peeled and cut into 1/2-inch dice
- 1 tablespoon white wine vinegar
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/2 pound sweet cherries, pitted and halved
- 1/2 cup cilantro leaves
- In a medium bowl, toss the diced cucumbers with the white wine vinegar and olive oil and season with salt and pepper. Add the halved cherries and cilantro leaves, toss lightly and serve.
Make Ahead
The salad can be refrigerated for up to 4 hours.
You Might Also Like
advertisement
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the
AEP Privacy Statement.
advertisement
2 FREE PREVIEW Issues
f&w everywhere