Cherries don't need to be baked into anything to earn a place at dinner. This cherry, cucumber, mint and feta salad is a no-cook summer side that takes about 15 minutes, and most of that is spent pulling out stones. Halved NZ cherries bring the sweetness and telegraph cucumber keeps it crisp. Feta crumbled over the top adds the salt that pulls it all together. A quick honey and lemon dressing goes on last, with toasted pumpkin seeds for crunch. Small cherries and twins are ideal here, since everything gets halved anyway. Take it to a barbecue with grilled lamb or chicken, and dress it when you arrive so the feta soaks up the juice from the cherries.
