This is a light, quick salad that makes the most of the late-July to mid-August harvest of sweet cherries in Door County, Wisconsin. You can cut things up ahead of time and just keep them in the cooler to toss together when you’re ready or make the whole thing up in camp. Once mixed, it will keep well in the cooler for about four hours.
- 2 medium cucumbers, peeled and cut into ½-inch cubes
- 1 Tbsp. white vinegar
- 1 Tbsp. olive oil
- Salt and fresh ground black pepper to taste
- ½ lb. sweet cherries, pitted and halved
- ½ cup coarsely chopped cilantro
- In large bowl, toss together cucumber chunks, vinegar, oil, salt, and pepper.
- Add cherries and cilantro leaves and toss lightly.
Pitting cherries can be a tedious task, but it’s one you can make fun for the kids to help you out. Use the curved end of a hairpin to push into the center of a whole cherry. Get it behind the pit and just pop it out. It goes really fast once you get the hang of it. Make it a competition for the kids – who can pit the most cherries in a minute? Who can pit the most cherries without sneaking one or two to eat?