food blog
food blog
This recipe is a variation of Azerbaijani cherry salad. It has so many bright flavors and aromas! It goes perfectly with meat dishes (for example, with kebab) and will be a great addition to the summer table.
All the ingredients for this salad are quite affordable (especially in the summer) and it does not take much time to prepare. Serve the salad in a large bowl, garnish with greens, and delight your loved ones with a light and healthy treat!
First, wash the cherries and gently pat them dry with a paper towel. Separate the berries from the pits any way you can (I used a metal drinking straw to do this). If you have large cherries, cut each berry in half.
Place the peeled cherries in a bowl and sprinkle with sugar. Let them marinate while you prepare the salad.
Coarsely chop the tomatoes and basil (you can use either green or red). Slice the onion into thin half rings and crush it with your hands (so it juices up) before adding it to the salad.
Grate or press the garlic.
Take a large salad bowl and begin to arrange the salad. Add the tomatoes, cherries (do not pour the juice into the salad), onion and basil. Spread the garlic evenly, add a pinch of salt and some freshly ground black pepper.
Pour the pomegranate or balsamic sauce over the top. Both will add a tart flavor, so don't overdo it!
Top with diced brine cheese (I used sirtaki) and toasted pumpkin seeds. Drizzle with a little olive oil.
Toss gently and serve. Enjoy!
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