If you adore cherries, you've come to the right place! This easy cherry vinaigrette recipe comes together in minutes, and it's perfect atop all the summer salads, lettuce and grain-based alike.
When cherry season is here, I just can't get enough! This cherry vinaigrette recipe is a delicious way to use fresh cherries and adds a light and sweet salad dressing to your favorite green salads or grain-based salads. And if you're already thinking a salad with cherry vinaigrette is a salad that needs some goat cheese or feta... you would be right, my friend.
Like my basil vinaigrette, this cherry vinaigrette makes a smaller batch so you can easily finish it while it's fresh.
Ingredients
- Fresh sweet cherries - cherries will provide natural sweetness and primary flavor to this vinaigrette.
- Extra virgin olive oil - a usual suspect for vinaigrettes.
- Light vinegar - I love a good sherry vinegar, white balsamic, or other light-colored vinegar. O Olive Oil has my favorite vinegars to use for salad dressings, and I highly recommend them!
- Salt - a little bit of salt enhance the flavor.
- Optional sweetener - agave, maple syrup, or honey (use agave or maple syrup to keep it vegan)
Substitutions & Variations
Below are some ways you can modify this vinaigrette to your liking.
- Allium - Most vinaigrettes also have some sort of allium, such as garlic or shallot. Feel free to include a clove of fresh garlic or half a small shallot to get a more savory-sweet vinaigrette.
- Dijon - Similar to alliums, many vinaigrettes also include a bit of Dijon or whole grain mustard. Try adding 1-2 teaspoons to this recipe!
- Basil - Cherries and basil are so tasty together. Throw in a few leaves of fresh basil to make a cherry basil vinaigrette.
- Marinade - You could totally use this vinaigrette as a marinade for pork tenderloin... it'd be delicious!
Instructions
Pit your cherries and remove any stems. You can use a cherry pitter, but I often just tear them apart with my fingers.
Place the pitted cherries, olive oil, vinegar, and salt in a food processor.
Blend the cherry vinaigrette ingredients until completely smooth (about 30-60 seconds). Taste, and add sweetener if desired. Pulse to combine.
Transfer your vinaigrette to a storage vessel (I typically use jars), and serve right away or place in the fridge until you're ready to use.
Cherry Vinaigrette FAQs
Yep! Just thaw them completely first before using. To thaw frozen cherries, I like to move them into a separate glass container and leave them in the fridge overnight, or on the countertop for a faster thaw.
My two favorite ways to serve cherry vinaigrette are over a grain-based salad (such as wild rice or farro), or over greens with cherries, nuts (walnuts, almonds, or pistachios... really any nut!), greens onions, and feta or goat cheese.
Store cherry vinaigrette in an airtight container in the fridge for up to a week. I usually use a jar for storing my vinaigrettes.
Did you make this cherry vinaigrette recipe? Don't forget to leave a star rating 🌟 and comment below and tag me on Instagram and Pinterest so I can see what you made!
📖 Recipe
Very Cherry Vinaigrette
- Total Time: 3 minutes
- Yield: 1 cup 1x
Description
This simple cherry vinaigrette comes together with just four ingredients! Use on all your favorite salads, especially in summer with all the fresh greens, as well as hearty grain salads.
Ingredients
- 1 heaping cup fresh cherries, pitted and stems removed
- ¼ cup extra virgin olive oil
- 2 tablespoons light vinegar (such as sherry or white balsamic)
- ¼ teaspoon salt (+ more to taste)
- Optional: 1 tablespoon agave or maple syrup
Instructions
- Blend. Place pitted cherries, olive oil, vinegar, and salt in a blender or food processor. Blend until smooth, about 30-60 seconds.
- Taste & adjust. Taste the cherry vinaigrette and add more salt if desired. If it is not sweet enough, add about a tablespoon of your favorite all-natural sweetener (such as agave, maple syrup, honey, or unrefined cane sugar). Serve on your favorite salad!
Notes
- Sweetener - To keep this cherry vinaigrette vegan, avoid using honey as your sweetener. Maple syrup, agave, and unrefined cane sugar are my go-to sweeteners for vinaigrettes.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Salad dressing
- Method: Blend
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 73
- Sugar: 2.5 g
- Sodium: 73 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 3.1 g
- Fiber: 0.4 g
- Protein: 0.2 g
- Cholesterol: 0 mg
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