Tuscan Cherry and Almond Salad with Fresh Mint
A bright, elegant salad that captures the essence of Tuscan simplicity. Sweet fresh cherries are paired with toasted almonds, peppery arugula, and fresh mint, then dressed with a delicate white wine vinegar and extra-virgin olive oil vinaigrette. No cooking required—just assembly and a quick toss. Perfect as a light course, side dish, or even a palate cleanser after a meal.
- Prep
- 15 min
- Cook
- —
- Total
- 15 min
- Makes
- 4 servings (about 1½ cups per serving)
Steps
Before you start
- Use fresh, ripe in-season cherries for the best flavor
- Toast the almonds yourself if you have raw ones (10 minutes at 350°F, 175°C)
- Tear the mint just before serving to keep it bright and aromatic
- Chill the salad plates in the refrigerator for 10 minutes before serving, if desired
Prepare the vinaigrette
- In a small bowl, whisk together the white wine vinegar with a pinch of sea salt and freshly ground black pepper.
- Let it sit for 1 minute so the salt dissolves.
- Slowly drizzle in the extra-virgin olive oil while whisking gently until the dressing is emulsified and balanced—the vinegar and oil should be well combined.
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Ready when: Dressing looks creamy and emulsified, not separated
Tip: Don't over-whisk or the emulsion may break; a gentle hand creates the silkiest texture.
Pit and halve the cherries
- Using a sharp paring knife or cherry pitter, pit the fresh sweet cherries.
- Cut each pitted cherry in half lengthwise.
- Place the halved cherries in a large shallow serving bowl.
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Ready when: All cherries are pitted and halved
Tip: A cherry pitter makes quick work of this step and keeps your hands clean. If using a knife, work over a bowl to catch any juice.
Chop the almondsOven 350°F / 175°C
- Roughly chop the raw or toasted whole almonds into irregular bite-sized pieces, leaving some larger chunks for texture.
- If your almonds are raw, you may toast them first: spread on a small baking sheet and toast at 350°F (175°C) for about 10 minutes, shaking halfway through, until fragrant and lightly golden.
- Add the chopped almonds to the bowl with the cherries.
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Ready when: Almonds are chopped and added to the bowl
Tip: Toasting brings out the almonds' natural sweetness and nuttiness; it's worth the extra step.
Add greens and herbs
- Add the baby arugula to the bowl with the cherries and almonds.
- Tear the fresh mint leaves by hand into the bowl just before serving—this prevents the mint from bruising and turning dark.
- If using the lemon zest, add it now for brightness.
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Ready when: All greens, herbs, and toppings are in the bowl
Tip: Tear the mint by hand rather than cutting it with a knife to avoid bruising and oxidation.
Dress and toss gently
- Pour the vinaigrette over the salad.
- Using two spoons or salad servers, toss gently until all components are evenly coated with the dressing—this should take just 4–5 turns to avoid crushing the cherries and wilting the arugula.
- Taste and adjust seasoning with a pinch more sea salt and pepper if needed.
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Ready when: All components are evenly moistened and lightly glistening
Tip: Use a gentle hand when tossing; aggressive mixing bruises the tender arugula and breaks apart the cherries.
Serve immediately
- Transfer the salad to chilled serving plates or a platter.
- Serve right away, while the greens are crisp and the flavors are bright.
- If made ahead, store the components separately and dress just before serving.
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Ready when: Salad is on the table and ready to eat
Tip: This salad is best enjoyed immediately after assembly; the arugula will begin to soften and lose its peppery edge if left to sit.
Good to know
Tips
- Choose ripe, fragrant cherries at peak season (June through August in the Northern Hemisphere). A quick smell will tell you if they're sweet and flavorful.
- If toasting raw almonds, watch them carefully—nuts go from perfectly golden to burnt quickly. They should smell nutty and aromatic, not scorched.
- For an elegant presentation, arrange the components on a platter with the almonds scattered on top rather than tossed in, so they stay crispy.
- This salad pairs beautifully with a chilled glass of white wine (a crisp Pinot Grigio or Vermentino) or as a light finish to a rich meal.
Make ahead
You can pit and halve the cherries up to 2 hours ahead and store them in the refrigerator in an airtight container. Toast the almonds up to 3 days ahead. The vinaigrette can be made up to 4 hours ahead and stored at room temperature. Assemble and dress the salad only just before serving to keep the arugula crisp.
Storage & reheating
This salad is best served immediately. If you must store leftovers, keep the components separate (undressed arugula and cherries in an airtight container in the refrigerator) for up to 1 day. The almonds and mint are best added fresh just before serving. Do not freeze.
Substitutions
- fresh sweet cherries, pitted → fresh strawberries, hulled and quartered, or a mix of berries. Summer stone fruits like peaches or nectarines work beautifully as well; adjust the vinegar slightly if the fruit is less tart.
- raw or toasted whole almonds → toasted walnuts, pine nuts, or hazelnuts. Each nut brings its own character; walnuts add earthiness, pine nuts bring delicate butter notes, and hazelnuts offer a slightly sweet crunch.
- baby arugula → mixed baby greens, watercress, or young spinach. Baby spinach is milder; watercress adds peppery bite. Mixed greens provide a softer, less assertive backdrop for the cherries.
- white wine vinegar → champagne vinegar or light red wine vinegar. Champagne vinegar is more delicate and floral; red wine vinegar adds a slightly deeper note. Use the same quantity.
