Heatwave Cherry Salad

As we struggle to escape the Midwestern tropical bubble, T and I are too hot too cook.  We've been living off of deli salads and takeout. Blech.  Yesterday it was time to shake up our mid-heatwave dinners and make use of the seasonal stuff that we ache for all year long and is available now. I splurged on the pricey but oh-so-good Salad Girl dressing (Blueberry Basil) and located the cherry-pit remover I'd never used and set to work.

The results were refreshing, simple, and exactly what we needed to get us through another night and day and day and night of 100 degree temps. For additional protein and a complete meal, add some chicken from the grocer's ready-to-eat whole roasted bird who just flew into your cart.

Cherry Salad
Serves 2

1 1/2 cups cherries, pitted
1 head of romaine
1/2 cup basil leaves
1/2 cucumber
1/2 red pepper
1/4 red onion
1/4 cup pecans or walnuts, toasted
1/4 cup feta (optional)
4 tablespoons sweet dressing such as honey-mustard, balsamic vinaigrette, or Salad Girl Blueberry Basil

Chop lettuce, basil, cucumber, pepper, and onion.  Combine all ingredients and toss with dressing.