Israeli-inspired Spicy Cherry Salad

Adapted from a recipe from Mitchell Davis published in Emily Nunn's Department of Salad newsletter

3 cups large, sweet cherries such as Black Pearl, Brooks, Lapin or Bing, halved and pitted

1 cup loosely packed cilantro leaves, coarsely chopped

1 jalapeno pepper, halved, seeded, ribs removed and finely chopped

3 scallions, white and 1/3 of greens, thinly sliced (or 1 clove garlic, finely minced--this is what Mitchell Davis uses)

1/4 cup fruity, extra virgin olive oil

1 to 1-1/2 teaspoons coarse or kosher salt

Freshly ground black pepper

1 to 2 tablespoons lime juice, or to taste  (optional)

Combine the cherries, cilantro, jalapeno, scallions or garlic, oil and 1 teaspoon salt. Toss well and taste. Add lots of freshly ground black pepper, more salt as needed, and finish with lime juice according to taste. (Leaving the acid out will result in a truer, sweeter cherry flavor.) Serve at room temperature.