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Goats Cheese Salad

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30ml/2 tbsp olive oil
4 slices of French bread, 1 cm/ ½ in thick
225g/8oz mixed salad leaves, torn in small pieces
2 firm goat's cheese rounds, about 100g/4oz each, rind removed
1 yellow or red pepper, seeded and finely diced
1 small red onion, thinly sliced
45ml/3 tbsp chopped fresh parsley
30ml/2 tbsp snipped fresh chives

For the dressing

30ml/2 tbsp wine vinegar
5ml/1 tsp wholegrain mustard
75ml/5 tbsp olive oil


Serves: 4


To make the dressing, mix the vinegar and salt with a fork until dissolved. Stir in the mustard. Gradually stir in the oil until blended. Season with pepper and set aside. Preheat the grill.

Heat the oil in a frying pan. When hot, add the bread and cook for 1 minute until golden. Turn and cook the other side for 30 seconds more. Drain on kitchen paper and set aside.

Place the salad leaves in a bowl. Add 45ml/3 tbsp of the dressing and toss to coat. Divide the dressed leaves among four salad plates. Halve each cheese, crossways.

Put the goat’s cheeses, cut side up, on a baking sheet and grill for about 1-2 minutes until golden.

Set one goat’s cheese on each slice of bread and place in the centre of each plate. Scatter the diced pepper, red onion, parsley and chives over the salad. Drizzle with the remaining dressing and serve.

Cook’s Tip:- For a substantial salad, use more salad leaves and make double dressing. Add 115g/4oz sliced cooked green beans to the leaves, and toss with half the dressing. Top with the cheeses and remaining dressing.

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