Cucumber-Cherry Salad

Serve this tangy salad with Mike Sheerin's Twice-Glazed Asian Barbecued Chicken.

 

slideshow  More Easy Recipes from the 2010 Class of Best New Chefs

 

  • Total Time:
  • Servings: 4
KEY: Summer, Salads, Side Dishes, Basic/Easy, Fast, Healthy, No-Cook, Vegetarian

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Ingredients

  • 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

How to make this recipe

  1. 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.

Contributed By Published July 2010

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