Cherry Vinaigrette is the epitome of summer flavour all in one quick and easy dressing, just what you need for mouthwatering summer salads.
This gorgeous cherry salad dressing will surprise you with how easy it is to make and blow you away with its superb summer flavour.
Our recipe does not include any sweetener; we use sweet summer cherries to take some of the tanginess out of the vinegar.
Can't get enough of summer cherries? Why not try our Summer Brie Salad with Cherries or our refreshing Watermelon and Cherry Salad?
What Cherries Should I Use?
We have gone for a sweet summer cherry variety called 'van', recognised for its dark purple colour. But any sweet cherry variety is great. You could also try 'bing' or 'merchant' cherries for this cherry vinaigrette recipe.
As there are so many varieties of sweet cherries available at different times, the type you choose will depend on when you buy them.
Can I use frozen cherries?
Frozen cherries are great for this recipe; in fact, it will save you the hassle of having to pit them. Please bring them to room temperature by running them under warm water in a colander in your sink; otherwise, your gorgeous cherry dressing will be more of a frozen slushie!
Can I use jarred cherries?
These are also fine to use; make sure that they are unsweetened, as this will make your dressing too sweet. Drain and rinse the cherries well under cold water in a colander in your sink before using them.
The Other Ingredients
- Extra Virgin Olive Oil - is used to help the vinaigrette adhere to your salad ingredients. We have gone for an extra virgin variety so that it doesn't overpower the flavour of the cherries. Avocado oil would also be a great alternative, as would an MCT oil, or try coconut oil for a slightly tropical flavour.
- Red Wine Vinegar - for its colour and mild flavour, red wine vinegar is usually aged, which makes it less intense. The best alternative would be balsamic vinegar, you can try white vinegar, but you may have to adjust the vinaigrette with some sweetener if it is too tart.
- Raspberry Vinegar - this adds a wonderful fruity aroma and depth of flavour to the vinaigrette; my favourite brand to use is Colavita, as it is the most flavourful and readily available at Coles and Woollies in Australia. Swap it for a balsamic glaze or pomegranate molasses instead.
You Will Need
What Can I Use It On?
- Use it on leafy green salads such as romaine arugula or baby spinach
- Sturdy greens such as kale silverbeet or colourful chard
- In fennel salads, the slight licorice flavour of the fennel really compliments the slight almond flavour of the cherries.
- In bitter leaf salads such as radicchio, endive or Whitlof, the sweetness of the cherry vinaigrette will combat their bitter flavour.
- Great with pear/apple and arugula/rocket salad. The cherry dressing is great combined with the peppery greens and fruit - just magic.
- Use it on a cherry Caprese salad, a stunning alternative to the classic flavours of a traditional Caprese salad.
- In quinoa and wild rice salads, I love how this vibrant dressing will slightly colour the grains to pretty pink colour. If you toss in some fresh herbs, such as mint or basil and some crunchy nuts, such as pistachios or almonds, you will love it even more.
- Salads with chicken or turkey for a fresh twist to classic combinations.
- Drizzle it over some steamed broccolini or green beans for bright festive colour.
How to Make It
This wonderfully bright and summery vinaigrette recipe is a firm family favourite during the summer months. Whenever I find a box of cherries at a reasonable price, this dressing is definitely on the menu!
Not only does it taste amazing, but it is just so easy to make; toss your pitted cherries in a blender with the other ingredients, blitz everything together, and you are good to go!
STEP 1 - PIT CHERRIES
Wash all your cherries in a colander under gently running cold water.
Then remove the stems and pits using a cherry pitter, then cut them in half.
2 - BLITZ DRESSING
In a high-speed blender or small food processor or place all the cherries, the tablespoons of vinegar and the oil, then season with a pinch of sea salt and a turn or two of freshly cracked black pepper.
Blitz until everything is well combined, and taste and adjust seasonings according to your personal preferences.
If necessary, add 1-2 tablespoons of water if the dressing is too thick, as, with most fruity dressings, they tend to thicken if left sitting for too long.
Common Questions & Tips
This recipe makes approximately one cup or 16 tablespoons of vinaigrette; the nutritional information has been calculated per tablespoon.
There is enough vinaigrette for two small salads that serve four people each.
As we are using fresh cherries, this dressing recipe will last approximately 3-4 days in the fridge.
Pop it in an airtight container; glass jars are perfect for this, so you can shake it up before using. You may need to add a tablespoon or two of cold water as fruity dressings are notorious for congealing in the fridge.
This recipe is excellent for vegan, vegetarian, gluten-free, dairy-free, and nut-free eaters. You will need to swap them for a paleo/whole30 approved/certified vinegar brand to suit those eating plans.
If you want to make this an oil-free dressing, replace the oil with a tablespoon of tahini or nut butter, then add a tablespoon or two of water to loosen it if needed.
You will need a cherry pitter to pit the cherries and either a small food processor or high-speed blender to blitz up the vinaigrette.
We have used it on
The recipe will be in our upcoming Kale Salad Book!
You May Also Like
- Cherry Pitter
- Bullet or High Speed Blender or Small Food Processor
- 1 cup cherries, pitted and halved (this is approximately 200gr/7oz of whole cherries)
- 2 tablespoons red wine vinegar
- 1 tablespoon raspberry vinegar (or balsamic glaze)
- 3 tablespoons olive oil, extra virgin
- Wash, pit and halve your cherries.
- Place all the ingredients for the dressing in a small food processor or small high-speed blender, blitz until smooth.
- Taste and adjust seasonings according to your personal preferences.
- If necessary, add 1-2 tablespoons of water if the dressing is too thick.
- It can be stored in an airtight container in the fridge for 3-4 days.
- This recipe makes one cup or 16 tablespoons of dressing enough for two salads that serve four; the nutritional information is calculated per tablespoon.
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