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    Home » Dressings and Vinaigrettes

    Yummy Cherry Vinaigrette

    Filed Under: Dressings and Vinaigrettes

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    Cherry Vinaigrette is the epitome of summer flavour all in one quick and easy dressing, just what you need for mouthwatering summer salads.

    Jump to Recipe Print Recipe
    Cherry vinaigrette in a white jug with cherries on the left and a spoon on the right.

    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.

    Why not try our Summer Brie Salad with Cherries or our refreshing Watermelon and Cherry Salad for more recipes using cherries.

    Table of contents

    • What Can I Use It On?
    • How to Make It
    • We have used it on -
    • Recipe Card
    • Pin me now & save for later!

    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 - 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, as 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 sweetner 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

    Labeled ingredients needed to make cherry vinaigrette.

    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 
    • Fennel salads, the slightly licorice flavour of the fennel really compliments the slight almond flavour of the cherries.
    • 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. 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 capresee salad.
    • Quinoa and wild rice salads, I love how this vibrant dressing will slightly colour the grains to a 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 are going to 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!

    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.

    • PITTING CHERRIES WITH CHERRY PITTER
      REMOVE PITS WITH CHERRY PITTER
    • CUTTING CHERRIES IN HALF ON WOODEN BOARD
      SLICE THEM IN HALF

    2 - BLITZ DRESSING

    In a high-speed blender or small food processor or place, all the cherries, the vinegars, 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, 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.

    • Cherry vinaigrette ingredients in blender with ingredients scattered around.
      PLACE INGREDIENTS IN BLENDER
    • Blitzed cherry vinaigrette with ingredients scattered around.
      BLITZ TO COMBINE

    Common Questions & Tips

    How much does it make?

    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.

    How long can I store it?

    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.

    What diets is cherry vinaigrette suitable for?

    This recipe is excellent for vegan, vegetarian, gluten-free, dairy-free, nut-free eaters. Swap the for a paleo/whole30 approved/certified vinegar brand, and it will also suit those eating plans.
    If you are looking to make this an oil-free dressing, replace the oil with a tablespoon of tahini or nut butter, then add a tablespoon or two water to loosen it if needed.

    Recommended equipment

    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!

    A close-up of kale, fennel and brie salad.
    KALE CHERRY SALAD

    Recipe Card

    cherry vinaigrette in a white jug with cherries on the left and a spoon on the right.

    Cherry Vinaigrette

    Cherry Vinaigrette is the epitome of summer flavour all in one quick and easy dressing, just what you need for mouthwatering summer salads.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 10 minutes
    Total Time: 10 minutes
    * Times are an estimate and will depend on your skill level
    Course: Dressings & Vinaigrettes
    Cuisine: Australian
    Keyword: cherry, lemon vinaigrette, summer salad
    Difficulty: Easy
    Diet: dairy free, Gluten free, nut free, Vegan, Vegetarian,
    Servings: 16 tablespoons*
    Calories: 32kcal
    Equipment
    • Cherry Pitter
    • Bullet or High Speed Blender or Small Food Processor
    Ingredients
    • 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
    Metric - Imperial
    Instructions
    • 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.

    Notes

    • This recipe makes one cup or 16 tablespoons of dressing enough for two salads that serve four; the nutritional information is calculated per tablespoon.
    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 32kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1mg | Potassium: 29mg | Fiber: 1g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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    Cherry vinaigrette with how to pics and text overlay.
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    « Summer Brie Salad with Cherries and Macadamias
    Lemon Capellini Salad - Angel Hair Pasta »

    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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