Chef/Author: Tamara Murphy

Book: TENDER: farmers, cooks, eaters; simple ways to enjoy eating, cooking and choosing our food

The Northwest is where the best cherries grow...The best is to eat them just as they are, but combining them with fresh summer herbs is fantastic. 

Cherries, Basil and Mint Salad

Small handful of cherries per person will be about right. Wash the cherries. Cut each cherry in half and remove the pit.

Add:

One small sweet onion, thinly sliced

A few torn basil and mint leaves

A pinch of crushed chili flakes

Zest of an orange

Drizzle a generous amount of extra virgin olive oil. Season with a great tasting salt such as Fleur de Sel and a few turns of the pepper grinder.

This salad is a great accompaniment to roasted chicken, lamb and pork sausages – or with a great piece of cheese and salty ham such as Serrano or Prosciutto. Enjoy!

www.farmerscookseaters.com