Crispy Goat Cheese Salad Recipe
I made this crispy goat cheese salad for lunch, and it was a total win. Crunchy, creamy cheese paired with fresh greens, juicy tomatoes, and cucumbers—this is the kind of dishthat makes you feel fancy without even trying!
This Crispy Goat Cheese Salad is a delightful mix of textures and flavors, combining warm, golden-brown goat cheese rounds with crisp greens, juicy vegetables, and a tangy vinaigrette. The goat cheese is coated in breadcrumbs and lightly pan-fried until crunchy on the outside and creamy on the inside. This salad is perfect for a light lunch, an elegant appetizer, or a refreshing dinner. It’s satisfying, flavorful, and easy to customize with your favorite greens, nuts, or fruits.
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Servings: 2-3
Ingredients:
for the goat cheese:
8 ounces goat cheese, chilled and sliced into 1/2-inch rounds
1/2 cup all-purpose flour
1 large egg, beaten
1/2 cup panko breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for frying)
for the salad:
4 cups arugula or mixed greens
1 cup cherry tomatoes, halved
1 cup cucumber, sliced
1/4 cup red onion, thinly sliced
for the dressing:
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper, to taste
Instructions:
1. prepare the goat cheese:
Coat each goat cheese round in flour, dip in the beaten egg, and then coat with panko breadcrumbs mixed with salt and pepper.
2. Fry the goat cheese:
Heat olive oil in a skillet over medium heat. fry the goat cheese rounds for 1-2 minutes per side, until golden and crispy. transfer to a paper towel-lined plate to drain excess oil.
3. Make the dressing:
Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
4. Assemble the salad:
Toss arugula, cherry tomatoes, cucumber, and red onion in a bowl. drizzle with the dressing and toss to combine.
5. Serve:
Place the crispy goat cheese rounds on top of the salad and serve immediately for the perfect mix of textures.
Notes and Tips
Preparing the Goat Cheese:
Use a log of fresh goat cheese and slice it into 1/2-inch thick rounds. To prevent sticking, chill the goat cheese in the freezer for about 10 minutes before slicing.
For a firm shape, pat each slice with your fingers to keep the rounds intact.
Coating the Goat Cheese:
Breading Steps: Dip the goat cheese rounds in flour, then a beaten egg, and finally coat them with panko breadcrumbs for extra crispiness.
For more flavor, add dried herbs like thyme, oregano, or parsley to the breadcrumbs.
Pan-Frying Tips:
Use medium-high heat and a neutral oil like canola or vegetable oil for frying.
Fry the goat cheese for about 1-2 minutes per side until golden and crispy. Drain on paper towels to remove excess oil.
Salad Assembly:
Toss the greens with a light coating of vinaigrette before plating.
Arrange the crispy goat cheese on top and sprinkle with additional toppings like nuts, fruits, or seeds for added texture and flavor.
Dressing Variations:
A classic vinaigrette works well, but you can also use a honey-mustard dressing, balsamic glaze, or a citrus vinaigrette to complement the tanginess of the goat cheese.
Serving Suggestions:
Serve immediately while the goat cheese is warm and crispy.
Great as a starter for a dinner party or a light main course for 2-4 servings.
Storage:
Goat cheese rounds can be prepped in advance and refrigerated for up to 24 hours before frying.
Leftover salad (without the fried goat cheese) can be stored in the refrigerator for up to 2 days.
This Crispy Goat Cheese Salad is a crowd-pleaser that balances richness, freshness, and crunch, making it a versatile and elegant addition to any meal!