Cherry Salsa & Halloumi - Chelan Fresh Cherries

This vibrant summer dish pairs the rich, salty sizzle of grilled halloumi with the bright, juicy popof sweet red cherries, creating a flavor contrast that’s both unexpected and unforgettable. The cherries bring a natural burst of sweetness that balances the savory cheese, while fresh herbs, lime, and a touch of heat from jalapeño round out the salsa with depth and brightness. Each bite is a celebration of peak-season cherries, ripe, ruby-red, and full of flavor, elevating this simple dish into something truly special. Served on top of a crisp, over arugula or warm flatbread and topped with pistachios or a drizzle of hot honey, it’s a showstopper you’ll crave all summer.

Ingredients:

1 cup fresh Joyfully Grown Sweet Red Cherries, pitted and chopped

1 small jalapeño, finely diced (remove seeds for less heat)
¼ cup red onion, finely chopped
2 tablespoons fresh mint or cilantro, chopped
Zest and juice of 1 lime
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Pinch of sea salt
8 oz halloumi cheese, sliced into ½-inch planks
Optional toppings: chopped pistachios, hot honey, balsamic glaze
Optional base: flatbread, arugula, or both

Directions:

Make the salsa: In a bowl, toss together cherries, jalapeño, red onion, herbs, lime zest
and juice, vinegar, olive oil, and a pinch of salt. Let sit for 10–15 minutes to meld.
Grill the halloumi: Heat a grill or pan over medium-high. Grill halloumi slices 1–2
minutes per side until golden and slightly charred.
Assemble: Plate grilled halloumi and top generously with cherry salsa. Add optional
toppings like pistachios, hot honey, or a drizzle of balsamic glaze. Serve on warm
flatbread, over arugula, or both.

Recipe by Valerie Musser of @WHOSAGOODLIZARD