Go Back
Cucumber, Cherry & Goat's Cheese Salad
Ash Tyrrell

Cucumber, Cherry & Goat's Cheese Salad

I made this salad on one of those weeks when the heat just would not let up, and it turned into my new go-to lunch. I wanted something crisp, a little sweet, and not too heavy, and this hit every note. The cucumber keeps things cool, the cherries bring a burst of sweetness, and the goat's cheese ties it all together with a creamy tang
Print Recipe Pin Recipe
Total Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 400 g small or baby cucumbers washed and thinly sliced on an angle – slicing on the bias gives you more surface area to soak up the dressing, so every bite tastes seasoned
  • 300 g cherries washed, halved and pitted – ripe, in-season cherries make the biggest difference here, since underripe ones taste flat and starchy
  • 150 g goat's cheese crumbled – crumble it fresh just before serving rather than buying pre-crumbled tubs, which tend to dry out and lose their creamy texture
  • 1 small head of fennel washed and finely sliced, with the fronds picked and reserved – slice it thin so the aniseed flavor stays gentle instead of overpowering
  • A large handful around 50g, of watercress or rocket, washed – either works, but rocket adds a peppery kick while watercress is milder and softer
  • 1.5 tablespoons balsamic vinegar – go for a good-quality one since the dressing has so few ingredients that the vinegar's flavor really shows through
  • 1 tablespoon runny honey – this balances the sharpness of the vinegar and the tang of the goat's cheese
  • 2 tablespoons pine nuts toasted in a dry pan or a low oven until golden – toasting brings out their natural oils and makes them noticeably nuttier
  • Olive oil to taste – a fruity extra virgin oil works best for a dressing this simple
  • Salt and pepper to taste

Method
 

  1. Slice your cucumbers thinly on an angle so they curl slightly and hold the dressing well. Do the same with the fennel, keeping the slices fine so the flavor doesn't overwhelm the dish. I like to sit both in a bowl of cold water for a few minutes, since it keeps them extra crisp before mixing.
  2. Wash your cherries, then halve and pit them over a bowl to catch any juice. Pick the fennel fronds and any fresh herbs you're using, and set them aside. Having everything prepped before you start mixing makes the assembly much faster and less messy.
  3. Add your pine nuts to a dry frying pan over low to medium heat, or pop them in a low oven for a few minutes. Watch them closely since they can go from golden to burnt in seconds. Once they smell nutty and look lightly browned, take them off the heat immediately.
  4. In a large mixing bowl, add the sliced cucumber, drained fennel, half of the cherries, and the watercress or rocket. Toss everything gently so the leaves don't bruise or wilt too quickly. This forms the crisp, fresh base that the rest of the salad builds on.
  5. Whisk together the balsamic vinegar, honey, a good glug of olive oil, salt and pepper until it looks glossy and combined. Pour this over your salad base and toss again so everything is lightly coated. Taste as you go, since you can always add a touch more honey or vinegar to balance it.
  6. Spoon the dressed salad into your serving bowl and scatter the crumbled goat's cheese and remaining cherries on top. Finish with the toasted pine nuts for crunch and a scattering of fennel fronds for color. Serve right away while the cucumber is still cold and crisp.

Notes

  • I always slice my cucumber right before serving, since sitting too long makes it release water and turn the salad soggy
  • I've found that room-temperature goat's cheese crumbles more evenly than cheese straight from the fridge
  • I like to taste my dressing on a cucumber slice before pouring it over everything, so I can adjust the sweetness or acidity first
  • I try to buy cherries that are firm and deeply colored, since they hold up better once mixed into the salad
  • I keep the pine nuts separate until the very last step, so they stay crunchy instead of going soft in the dressing