Serve this tangy salad with Mike Sheerin's Twice-Glazed Asian Barbecued Chicken. More Easy Recipes from the 2010 Class of Best New Chefs
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.
The salad can be refrigerated for up to 4 hours.