A white oval platter on pink mottled stone, topped with rocket leaves and cherries

Pickled cherry, gorgonzola and rocket salad

  • serves 4
  • Easy

Pickling cherries is a great way to savour this summer fruit right through to autumn. This salad makes the most of that tangy, pickled flavour and even uses the pickling liquid in its dressing


Try this pickled cherry, gorgonzola and rocket salad, then check out our watermelon and halloumi salad, potato salad, tomato and burrata salad and more fresh summer salad recipes



  • rice vinegar 150ml
  • caster sugar 40g
  • fresh bay leaves 2
  • cherries 200g, pitted
  • extra-virgin olive oil 4 tbsp
  • cherry jam 2 tsp
  • wholegrain mustard 2 tsp
  • rocket 100g
  • red radicchio or chicory 1, torn
  • fennel ½ a small bulb, finely sliced
  • gorgonzola 100g, cut into wedges


  • Step 1

    Put the vinegar in a pan with 100ml of water, the sugar, bay leaves and 1 tsp salt. Bring to a simmer. Tip the cherries into a recently sterilised 500g jar. While the jar is still hot, pour in the hot vinegar mixture. Seal and leave to pickle in a cool, dark place for a week before opening. The cherries will keep in the fridge for two months once opened.

  • Step 2

    To make the dressing, put 2 tbsp of the pickling vinegar from the jar into a medium bowl and whisk in the olive oil, jam, mustard and some salt and pepper until emulsified. Taste and add a dash more vinegar, mustard or olive oil to taste. Add the rocket, radicchio and fennel, and toss to coat in the dressing. Tip onto a large serving platter or plates, and top with a few spoonfuls of the drained pickled cherries, the gorgonzola and a drizzle of the remaining dressing.

Check out more easy cherry recipes

Cherry Pie Recipe

Nutritional Information

  • Kcals 251
  • Fat 18.5g
  • Saturates 6.4g
  • Carbs 12.5g
  • Sugars 9.2g
  • Fibre 2.5g
  • Protein 7.3g
  • Salt 0.8g