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Made with the juiciest fresh cherries and dark, bold balsamic vinegar, this simple cherry vinaigrette is about to be your go-to dressing for all your summer salads. All the fresh fruit means you can use less oil, and the fresh cherry flavor truly pops!
Washington has to be one of the best places to live during cherry season. We’re spoiled with the best berries and fruit anyway, but the cherries here are some of the best I’ve ever tasted.
Fortunately, I can often find bulk cases of cherries to indulge my need for cherry everything: pies, preserves, jams, syrups, and more.
But one of the best ways to use fresh sweet cherries at the height of the season is this simple cherry vinaigrette loaded with big, juicy fruits!
The combination of the balsamic and fresh cherries is something else. It’s deeply flavorful and naturally creamy from the immersion blender – no need to fuss with any dairy or mayo at all!
Ingredient Notes
- Fresh cherries: I use fresh black cherries for this recipe, but you can also use tart cherries. You may need to add more maple syrup to compensate. Whichever type, be sure to pit them first! I use this cherry pitter that helps me process hundreds of cherries with minimal effort.
- Extra virgin olive oil
- Balsamic vinegar: For that sweet, dark richness. It really complements the cherries well.
- Maple syrup: Totally optional, but I love how it brings everything together and highlights the flavor in the cherries.
- Dijon mustard: Just a little to help emulsify the dressing together.
- Kosher salt
How to Make Cherry Vinaigrette
- Add all of the ingredients to your mason jar.
- Carefully insert the immersion blender and begin pulsing briefly to start breaking down the cherries.
- Blend all of the ingredients until smooth and creamy.
- Enjoy!
Storing Tips
Since this dressing is packed with fresh fruit, you absolutely need to store it in the refrigerator. It lasts well for about 4-5 days and the blending process really helps keep it creamy.
The cold temperature will cause the oil to firm up a bit. You can let the dressing sit on the counter for about 15-20 minutes to soften up before serving. You may need to shake it to reincorporate.
How to Use
This dressing works great on a wide range of green salads, but I especially love pairing it with a tangy or funky cheese, dried fruits, and nuts.
For a really flavorful summer salad, try serving it with grilled chicken, dried cherries, goat cheese or feta cheese, pomegranate seeds, sliced almonds, and a little red onion. Add a generous drizzle of the vinaigrette over top and enjoy!
Tips & Variations
- Instead of maple syrup, you can also use honey or skip the sweetener entirely.
- For a creamier dressing, you can add a tablespoon or two of mayonnaise or yogurt. I find this dressing to be creamy on its own, though.
- To use frozen cherries, be sure to let them thaw first. For a thinner dressing, keep the thawed cherry juice. For a thicker dressing, strain it off.
- You can use red wine vinegar or champagne vinegar instead of balsamic, but the dressing will have a much brighter color and more subtle flavor
- For a sharper, more savory flavor, you can also add a clove of garlic or even some fresh shallot. They blend well with the immersion blender.
More Homemade Salad Dressings
It’s been years since I’ve bought salad dressing from the store and I don’t miss it one bit! In general, I often throw together quick vinaigrettes without measuring, but I’m especially fond of this funky Gorgonzola Vinaigrette filled with blue cheese. (I did say I liked funky cheese, right??)
For more of a fruity option, you may want to try this Raspberry Walnut Vinaigrette. It’s packed with fresh raspberries and real walnuts and it’s just as creamy and luscious as this one!
Or, you can try this naturally creamy Blackberry Vinaigrette. Again, it’s just as thick and creamy, and the balsamic is perfect with those sweet, dusky berries.
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Naturally Creamy Fresh Cherry Vinaigrette
Equipment
- 1 immersion blender or blender/food processor
- 1 wide mouth mason jar
Ingredients
- 1 cup fresh cherries , pitted
- 1/3 cup olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
Instructions
- Add all of the ingredients to your mason jar.
- Carefully insert the immersion blender and begin pulsing briefly to start breaking down the cherries.
- Blend all of the ingredients until smooth and creamy.
Notes
- Instead of maple syrup, you can also use honey or skip the sweetener entirely.
- For a creamier dressing, you can add a tablespoon or two of mayonnaise or yogurt. I find this dressing to be creamy on its own, though.
- To use frozen cherries, be sure to let them thaw in the fridge first and strain off any excess liquid.
- You can use red wine vinegar or champagne vinegar instead of balsamic, but the dressing will have a much brighter color and more subtle flavor.
Nutrition
Did you try this recipe?
Post a photo and tag @milkglasshome!Pin this recipe for later!
Cherries and maple syrup in a dressing – oh wow, this must be outstanding and for sure something I will have to try, so I pinned it.
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