Cherry and Fresh Herb Salad with Coconut Chips

Make the best of cherry season with this vibrant herby salad with a simple tangy lemon dressing. Instead of lettuce, I used a lot of herbs as the base with plump, juicy, in-season cherries, resulting a bright and zesty salad that you can enjoy as a light lunch paired with some homemade bread or as a side to go with some grilled meat. Besides mint, parsley and celery used in this recipe, cilantro, basil, spring onions, chives, and arugula are all great too.


70 g Coconut chips, toasted 500 g Cherries, pitted and halved 50 g Mint leaves, roughly chopped 50 g Flat-leaf parsley leaves, roughly chopped 2 Celery ribs, thinly sliced 1 Green chilli, deseeded and finely chopped, optional 4 tbsp Extra-virgin olive oil Juice and zest of 1 lemon Sea salt flakes, to taste

Preheat your oven to 180C/350F. Spread the coconut chips in a single, even layer on a parchment-lined baking sheet. Bake for 10 minutes or until lightly brown. Remove and set aside.
Wash and dry the cherries, then remove the stems. Use a cherry pitter to remove the pits if you have one. Otherwise, take a sharp paring knife and slice all the way around the cherry. Hold the cherry with both hands and gently twist the two halves in opposite directions. Use your fingertips or the tip of your knife to remove the pit.
Put the cherries, fresh herbs, celery, and chillies in a large mixing bowl. In a jug, whisk together the olive oil and lemon juice, then pour over the salad. Toss everything together, then season to taste with sea salt.
Transfer to a serving bowl or platter and top with coconut chips. Sprinkle lemon zest over and serve immediately.

9 comments:

Brian's Home Blog 26/6/26 00:51: That is a beautiful salad and I'm sure it's delicious!
Raymund | angsarap.net 26/6/26 01:17: This salad is absolutely gorgeous, such a clever way to make the most of cherry season.
Kathy G 26/6/26 01:37: As a lunch, how many servings would you guess this would be?
David M. Gascoigne, 26/6/26 01:50: Seems like a bit of an odd combination but I bet it’s good.
Asep Haryono 26/6/26 01:59: Regarding salad, I recalled my experience a few years ago having such a salad. I saw two foreign tourists having that salad with enthusiasm. I thought it would be super tasty, and I tried to have a salad just like they ate. The result was hilarious. I did not eat much of the salad and changed to fried chicken instead. Food preferences are a matter of freedom, and I thought I had pushed myself to eat something that I actually did not want.

Good morning from Indonesia.
Tom 26/6/26 03:05: ...this looks fabulous.
Linda's Relaxing Lair 26/6/26 03:08: It looks beautiful.
J.P. Alexander 26/6/26 03:40: Gracias por la receta. Te mando un beso.
Anne in the kitchen 26/6/26 03:51: What a beautiful salad. I am definitely going to try this for lunch one day while cherries are still available.