This evening's supper was another salad recipe suggestion by my husband. He texted me this article in which Nik Sharma offers four summer fruit salad options as sides, starters or desserts. I chose to serve his grape, cherry and bulgar salad with herbs as our main course.
There is something a little naughty about a salad that contains fruit. I suspect it's the natural sugars in fruit that are at odds with my idea of what a salad should be. Perhaps it's the inexplicable Calvinist in me. Yet, I have employed peaches, nectarines, grapes, watermelon, apples, blueberries, and mango in our salads this year. But never cherries before.
Introducing fruit extends the range of colour, texture and sweetness on the plate as well as just adding more variety. The dark hue of cherries is also a great indicator that they are an excellent source of antioxidants and anti-inflammatory compounds as well as Vitamin C and other nutrients. Alongside the black grapes that accompany them in this recipe there is lots on the plate with potentially positive health effects (e.g. reducing the risk of chronic disease and contributing to overall health).
Practically speaking, the manual removal of the stones was a little fiddly as I've never previously had any call for a cherry pitter, so my prep time exceeded the suggested 10 minutes significantly. Despite this, the rest of the salad was easy to prepare, resulting in another healthy, tasty evening meal.