Goat's cheese and cherry salad with almond and basil gremolata from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

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Notes about this recipe

  • coloresperanza on August 05, 2025

    This was delicious and colourful. I struggle with vinegar so I upped the lemon juice instead (although now reading the other comments I may give the white balsamic a go). Also used Cassis as the alcohol as I had it on hand. Garlic was quite strong but so tasty. I think it would also work with blue cheese or feta instead of goats, depending on what is in the fridge. Definitely will be making this often.

  • hillsboroks on July 21, 2014

    This is a wonderful salad to make when cherries are at their peak. The colors are striking and the flavor is good. The white balsamic vinegar dressing is very mild but with the crunch and zip of the gremolata and tang of the goat cheese along with the sweetness of the cherries, it is just right. I used Kirsch in the marinade for the cherries and marinaded them for the full two hours.

  • Foodycat on July 15, 2014

    p. 98 Gorgeous salad - the white balsamic is very subtle. It says it serves six, but that is as a side dish - we had it between two of us as a main meal.

  • TrishaCP on July 13, 2014

    I had flagged this recipe to try before cherries were gone for the summer, and it did not disappoint. I macerated the cherries for the full 2 hours, with the optional brandy, and that really mellowed out their sweetness. The cherries and goat cheese were amazing together. Go easy on the garlic- it provided a nice note of sharpness, but the flavor could easily get out of hand.

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