The British cherry season runs until September, so be sure to pick up a punnet or two while you can. And if you can resist guzzling down the whole lot, why not give this fresh summer salad a try?
Pickled cherry and feta summer salad
Serves 4 as a starter
For the pickled cherries:
50ml red wine vinegar
1 tbsp sea salt
150ml water
100g caster sugar
200g cherries, halved and stones removed
For the salad:
1 medium courgette, stalk removed
1/2 firm cantaloupe melon, skin and seeds removed
2 tbsp extra virgin olive oil
pinch of sea salt
small handful mint leaves
100g feta
1 Place the red wine vinegar, salt, water and sugar in a small saucepan and bring to a boil. Boil for 2 minutes, stirring to make sure all the salt and sugar has dissolved. Take off the heat, pour into a bowl or container and leave to cool for 5 minutes. Add the cherries and leave to cool to room temperature. (If making ahead of time, place in the fridge to chill).
2 Use a speed peeler or mandolin to make courgette ribbons the length of the courgette. Use a knife or mandolin to thinly slice the melon into long strips. Toss the melon in a bowl with the olive oil and a pinch of salt. Spread on a large platter. Sprinkle on the mint, crumble on the feta and scatter over the cherries. Drizzle a couple of tablespoons of the pickling liquid over the top, and enjoy.
Tips:
- Feta can be replaced with a creamy burrata or mozzarella.
- The pickled cherries make a great accompaniment to a cheese board.
- The cherries can be kept in the fridge for a few days. The flavour will intensify.
Read more: Three showstopper summer salads