Recipe: Cherry Balsamic Dressing & Cherry Salsa

Cherry season is coming to an end soon, which is why I regret not getting these recipes together sooner. Truth be told, when I get cherries, I’m too busy stuffing my face with them and eating them as quickly as I can because fresh cherry season seems to go away so quickly. The two recipes in this blog were such a hit that I couldn’t resist having an excuse to buy more cherries – for the recipes to photograph, of course, and extra for me to eat.

The first recipe is a salad dressing, the other is a salsa. As a note, both of the recipes were made with dark red, sweet cherries. And both of the recipes themselves are vegan.

Whenever you get a bag of cherries from the super market, there are always several mushy ones, or sad looking ones that don’t seem appealing to eat as is. These are the ones you can use in the dressing recipe. And if you don’t have fresh cherries, frozen ones will work as well, just defrost them beforehand.

The ingredients are sweet cherries, balsamic vinegar, olive oil, fresh thyme, salt, pepper…and blend it all together. That’s it. It’s best to make this dressing in small batches as it doesn’t have a long shelf-life due to the amount of fresh cherries in it. You can also use this as a sauce to put on grilled meats if you want.



Cherry Balsamic Salad Dressing


  • 1 cup sweet cherries, pitted (or thawed frozen sweet cherries)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons fresh thyme leaves
  • salt and black pepper to taste


  1. Place all the ingredients into a blender or food processor and blend until smooth.
  2. Store leftovers in an airtight container in the fridge for up to 5 days.


The next recipe is for a salsa. I don’t have measurements for it because it really depends on your taste. The main thing to remember is use the same ratio of cherries to cherry tomatoes, the rest is up to you. Some people hate cilantro, so you can omit that if you want. Some people love it, so you can put more if you desire. It’s up to you really.

You can use the salsa to eat as is with tortilla chips. Or you mix it with cooked and cooled quinoa to make a salad. Or you can top meats, such as grilled chicken, or grilled beef, or a roasted pork loin. It’s up to you how you want to eat it.

The recipe posted is the measurements that I used, but you can always change it to suit your tastes and use my measurements as a guide.


Cherry and Cherry Tomato Salsa


  • 2 cups of quartered sweet cherries
  • 2 cups of quartered cherry tomatoes
  • ¼ cup of finely minced red/purple onion
  • 1 fresh jalapeno, minced (note: if you want it spicier, use a Serrano pepper)
  • ¼ cup chopped fresh cilantro
  • juice from ¼ of a lime
  • salt and black pepper to taste


  1. Mix all the ingredients in a bowl and let it sit aside for at least 30 minutes to let the flavors meld.
  2. Store leftovers in an airtight container in the fridge for up to 2 days.


Pictured above is the salsa on grilled beef flap steak served with extra lime wedges to squeeze on top because I had to do something with the rest of the lime!

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