A bright summer salad of juicy fresh cherries, crisp cucumber, creamy mozzarella, fragrant basil, and toasted pistachios. A light lemon-honey vinaigrette adds just enough sweetness, acidity, and gentle heat while allowing the cherries to remain the star.

Ingredients

Salad

• 1 1/2 cups fresh cherries, pitted and halved
• 1 1/2 cups English cucumber, halved lengthwise and sliced
• 5 ounces mozzarella pearls, drained
• 1/3 cup loosely packed fresh basil leaves, torn or thinly sliced
• 1/4 cup unsalted shelled pistachios

Lemon-Honey Vinaigrette

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon honey, plus more to taste
• 1/4 teaspoon red pepper flakes, or to taste
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For Serving

• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Toast the pistachios. Add the pistachios to a dry skillet over medium-low heat. Cook for 3–5 minutes, stirring frequently, until fragrant and lightly toasted. Transfer immediately to a plate and allow to cool completely. Roughly chop after cooling.
2. Prepare the vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, red pepper flakes, kosher salt, and black pepper until well combined.
3. Prepare the basil. Reserve about 1/3 of the prepared basil for garnish.
4. Combine the salad. Add the cherries, cucumber, and mozzarella to a large serving bowl.
5. Dress lightly. Drizzle about 3/4 of the vinaigrette over the salad and toss gently to coat. Taste and add additional vinaigrette or honey only as needed.
6. Add the basil. Gently fold about 2/3 of the basil into the salad.
7. Finish. Scatter the toasted pistachios and reserved basil over the top. Finish with a light pinch of flaky sea salt and freshly ground black pepper.
8. Serve immediately. Serve as soon as the salad is assembled for the best contrast between juicy cherries, crisp cucumber, creamy mozzarella, and crunchy pistachios.

Cook’s Notes

• Cherries: Use ripe but firm sweet cherries. Bing, Chelan, or similar dark sweet cherries work especially well.
• Cucumber: English or Persian cucumbers are preferred because they have fewer seeds, tender skins, and release less water.
• Mozzarella: If using larger fresh mozzarella balls, cut them into bite-size pieces roughly the size of the cherry halves.
• Pistachios: Use unsalted pistachios so the final seasoning remains under your control. Toast them before chopping to reduce the risk of scorching.
• Basil: Adding most of the basil to the salad and reserving some for the top improves both aroma and presentation.
• Honey: Begin with 1 teaspoon. If the cherries are tart, add a little more after tasting the vinaigrette.
• Salt: The vinaigrette is intentionally seasoned lightly because the salad is finished with flaky sea salt.
• Dressing: Begin with only 3/4 of the vinaigrette. The cherries and cucumber will release additional juices as the salad sits.
• Make Ahead: The vinaigrette may be prepared several hours in advance. Keep the cherries, cucumber, mozzarella, basil, and pistachios separate until shortly before serving.
• For the best texture, avoid storing the fully dressed salad for an extended period.

Serving Suggestions

Serve alongside:

• Grilled chicken
• Grilled salmon
• Pork tenderloin
• Grilled shrimp
• Prosciutto
• Crusty artisan bread

For a light entrée, spoon the salad over a bed of arugula and serve with grilled chicken or shrimp.

Beverage Suggestions

• Dry rosé
• Pinot Grigio
• Prosecco
• Sauvignon Blanc
• Sparkling water with lemon and basil
• Unsweetened iced tea with lemon