MAKES 2 1/2 CUPS
In a medium bowl, mix the cherries with the tomatoes, drained onion, jalapeño, lime juice and olive oil. Season with salt and pepper. Stir in the cilantro and serve right away. It can be saltier and spicier than you think, so it pairs well with the richness of a grilled salmon.
*Cherry. Salsa. Forever. I realize now that it's Lionel Richie's All Night Long song that I keep singing (and despise). Fiesta, forever. Yet, we press on.