Black Cherry–Pistachio Salad with Charred Scallion Vinaigrette is a refined summer dish that balances sweetness, smoke, and freshness. Juicy black cherries mingle with tender greens and toasted pistachios, while the charred scallion vinaigrette adds a subtle depth and savory warmth. Elegant yet effortless, it’s a salad that feels both vibrant and quietly luxurious, perfect as a starter or a light main.

Ingredients

• Fresh black cherries, pitted and halved
• Mixed salad greens (arugula, baby lettuce, or spring mix)
• Pistachios, lightly toasted and coarsely chopped
• Scallions
• Olive oil
• Red wine or sherry vinegar
• Dijon mustard
• Honey or maple syrup
• Salt and freshly ground black pepper
• Optional garnish: fresh mint or basil, crumbled feta or ricotta salata

Instructions

• Char the scallions: Heat a grill pan or heavy skillet over high heat. Lightly coat the scallions with olive oil and cook until softened and deeply charred in spots. Allow to cool, then finely chop.
• Make the vinaigrette: In a small bowl, whisk together the chopped scallions, olive oil, vinegar, Dijon mustard, and a touch of honey. Season with salt and pepper to taste.
• Assemble the salad: In a large bowl, gently toss the greens with the cherries. Drizzle with the vinaigrette and toss lightly to coat.
• Finish and serve: Sprinkle with pistachios and any optional herbs or cheese. Serve immediately for the freshest flavor and texture.

Recipe from NY Cooking