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About This Recipe
Okay, this salad is SO good. It’s basically everything I want in a salad — juicy tomatoes, fresh basil, tangy pickled shallots, crunchy romaine, and then warm, crispy goat cheese on top.
The tangy goat cheese gets golden and crispy on the outside but stays soft and creamy in the middle, and honestly, it takes a pretty simple tomato salad to a whole different level. I love this crispy goat cheese salad because it feels fancy enough to serve with dinner guests, but it’s easy enough to throw together on a weeknight.
Enjoy this recipe as a side salad alongside some grilled chicken, steak, burgers, or salmon. Or, you can add your favorite protein directly to the salad to make it a full meal!
Why You’ll Love This Crispy Fried Goat Cheese Salad
- The crispy goat cheese is SO good: Creamy goat cheese gets coated in crushed saltine crackers and fried until golden and crisp. It’s basically the best salad topping ever.
- Fresh and flavorful: Juicy tomatoes, fresh basil, tangy pickled shallots, and a simple lemony dressing keep the salad bright and fresh.
- Easy enough for a weeknight: There are a few components, but none of them are complicated, and the pickled shallots can be made ahead.
- It feels a little fancy: This is the kind of salad that would be right at home at a dinner party, but it’s easy enough to make whenever you want to make your salad a little more exciting.
- Versatile: Serve this fresh salad as a side dish to your favorite meal, as a vegetarian option with some crusty bread, or add your favorite protein to make it a full meal!
- Shallot: Thinly sliced. Red onion can also work if that’s what you have on hand, although the flavor will be a little stronger.
- Red wine vinegar, water, sugar, and salt: These make a quick, simple pickle for the shallot that adds just the right amount of tang to the salad.
- Cherry tomatoes: I love using a mix of colors, but any cherry or grape tomatoes will work.
- Fresh basil leaves: Fresh basil adds so much flavor here. I wouldn’t skip it if you have it!
- Extra-virgin olive oil: A good olive oil adds richness and helps make up the simple dressing.
- Fresh lemon juice: Adds brightness and balances the richness of the goat cheese. Make sure to use FRESH lemon juice for the best flavor.
- Lettuce: Romaine adds a nice crunch and gives the salad a little more substance. Feel free to use your favorite lettuce or green!
- Goat cheese: Use a plain goat cheese log rather than a soft, spreadable goat cheese. Chilling it first makes it much easier to slice and bread.
- Flour: All-purpose flour helps the egg and cracker coating stick to the goat cheese. Use gluten-free flour if needed.
- Egg: Whisked with a little water to create the egg wash.
- Saltine crackers: The saltines make a super crispy, flavorful coating. Panko breadcrumbs can be used instead of the crushed saltine crackers.
- Neutral high-heat oil: Vegetable oil, canola, or avocado oil all work well for frying.
- Use panko instead of saltines: Panko will give you a slightly lighter, extra-crispy coating.
- Different cheese: You can also use feta cheese in place of the fresh goat cheese if you prefer. Just be sure to use a firm block of feta rather than crumbled feta.
- Swap the greens: Baby arugula, baby spinach, or spring mix would be delicious in place of the romaine.
- Add more vegetables: Cucumber, sliced bell pepper, or avocado would all be great additions.
- Crunch: Give this salad a little crunch by sprinkling pine nuts, pecans, or almonds on top!
- Balsamic glaze: Add a drizzle of balsamic glaze for a touch of sweetness at the end!
- Make it gluten-free: Use a gluten-free flour and gluten-free crackers or breadcrumbs for the goat cheese coating.
- Skip the frying: If you prefer not to fry, you can try air frying the breaded goat cheese, although the coating and cook time may vary. Keep a close eye on it since goat cheese softens quickly.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Place the goat cheese log in the freezer for 20–30 minutes to firm up while you prepare the shallots and tomato mixture. In a small saucepan over medium-high heat, add the sliced shallot, vinegar, water, sugar and salt. Bring to a simmer and cook for 4–5 minutes, stirring occasionally, until the shallots soften slightly.
2. Remove from the heat and let the shallots steep in the liquid for at least 10 minutes. Drain well before using.
3. In a large shallow serving bowl, combine the tomatoes, basil, pickled shallots, olive oil, lemon juice, salt and pepper
4. Gently toss to combine. Set aside while you prepare the goat cheese.
5. Once chilled, slice the goat cheese log into 5 equal rounds.
6. Set out 3 shallow bowls: Add the flour to the first bowl, whisk the egg with 1 teaspoon of water in the second bowl, and add the cracker crumbs to the third bowl. Working one at a time, coat each goat cheese round in the flour, then egg, then cracker crumbs, gently pressing the crumbs onto the cheese to help them stick.
7. Add about 1/2 inch of oil to a medium skillet and heat over medium heat to about 350°F. If you don’t have a thermometer, drop a few cracker crumbs into the oil. They should immediately sizzle gently but should not brown or burn right away. Add the goat cheese rounds and fry for 1–2 minutes per side, until golden brown and crisp. Adjust the heat as needed to keep the oil from getting too hot. If the coating starts browning very quickly, lower the heat. Transfer to a paper towel-lined plate.
8. Add the chopped romaine to the tomato mixture and gently toss to combine. Taste and season with additional salt and pepper if needed.
Arrange the warm, crispy goat cheese rounds over the salad and serve immediately.
This salad is best served right away, especially while the goat cheese is warm and crispy. If you know you’ll have leftovers, store the salad and crispy goat cheese separately in airtight containers in the refrigerator for up to 2 days.
The goat cheese will lose some of its crispiness in the fridge, but you can reheat it in an air fryer or oven until warmed through and crisp again. I recommend keeping the dressing and salad components separate when possible so the romaine doesn’t get soggy.
The pickled shallots can be made ahead and stored in the refrigerator for several days.
Helpful Tips
- Don’t skip chilling the goat cheese: Placing the goat cheese in the freezer makes it much easier to slice and bread without it falling apart.
- Press the crumbs on well: Gently pressing the cracker crumbs onto each round helps create an even coating that stays put while frying.
- Keep an eye on the oil temperature: If the oil is too hot, the coating will brown before the goat cheese has a chance to warm through. Medium heat is your friend here.
- Don’t overcrowd the pan: Give the goat cheese rounds plenty of room so they fry evenly and stay crisp.
- Serve the goat cheese warm: This is when the texture is at its best — crispy and golden on the outside with warm, creamy goat cheese in the middle.
- Prep the salad ahead, but fry the goat cheese right before serving: You can make the pickled shallots and tomato mixture ahead of time, then fry the goat cheese just before you’re ready to eat.
Can I make the crispy goat cheese ahead of time?
You can, but it’s best freshly fried. If needed, reheat the breaded goat cheese in an air fryer or oven until warmed through and crisp.
Can I use crumbled goat cheese instead of a log of goat cheese?
I wouldn’t recommend it for this recipe. A goat cheese log is firm enough to slice into rounds and bread. Crumbled or spreadable soft goat cheese will be much more difficult to coat and fry.
Can I make the pickled shallots ahead of time?
Yes! The quick-pickled shallots are a great make-ahead component and can be prepared several days in advance. Store them covered in the refrigerator and drain well before adding them to the salad.
What should I serve with this salad?
This salad makes a great side dish alongside grilled chicken, steak, burgers, or salmon. You can also add your favorite protein directly to the salad to make it a full meal.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Crispy Goat Cheese and Tomato Salad
Ingredients
Quick Pickled Shallots
- 1 large shallot (50g) thinly sliced
- 1/2 cup red wine vinegar (120g)
- 1/4 cup water (60g)
- 1 Tbsp. sugar
- 1/4 tsp. salt
Tomato Salad
- 2 pints mixed cherry tomatoes (500g) halved
- 3/4 cup lightly packed fresh basil leaves (~15g) thinly sliced
- 2 Tbsp. extra-virgin olive oil (30g)
- 2 Tbsp. fresh lemon juice
- 1/4 tsp. salt + pinch freshly ground pepper
- 5 cups chopped romaine lettuce about 1 large romaine heart
Crispy Goat Cheese
- 1 (4-oz) goat cheese log
- 1/2 cup all-purpose flour (60h)
- 1 large egg + 1 tsp. water
- 1 cup finely crushed saltine crackers (80g)
- Neutral high-heat oil such as vegetable, canola or avocado oil, for frying
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Instructions
Freeze the goat cheese
- Place the goat cheese log in the freezer for 20–30 minutes to firm up while you prepare the shallots and tomato mixture.
Quick pickle the shallots
- In a small saucepan over medium-high heat, add the sliced shallot, vinegar, water, sugar and salt. Bring to a simmer and cook for 4–5 minutes, stirring occasionally, until the shallots soften slightly.
- Remove from heat and let the shallots steep in the liquid for at least 10 minutes. Drain well before using.
Prepare the tomato mixture
- In a large shallow serving bowl, combine the tomatoes, basil, pickled shallots, olive oil, lemon juice, salt and pepper. Gently toss to combine. Set aside while you prepare the goat cheese.
Fry the goat cheese
- Once chilled, slice the goat cheese log into 5 equal rounds.
- Set out 3 shallow bowls:Add the flour to the first bowl.Whisk the egg with 1 teaspoon of water in the second bowl.Add the cracker crumbs to the third bowl.
- Working one at a time, coat each goat cheese round in the flour, then egg, then cracker crumbs, gently pressing the crumbs onto the cheese to help them stick.
- Add about 1/2 inch of oil to a medium skillet and heat over medium heat to about 350°F. If you don’t have a thermometer, drop a few cracker crumbs into the oil. They should immediately sizzle gently but should not brown or burn right away.
- Add the goat cheese rounds and fry for 1–2 minutes per side, until golden brown and crisp. Adjust the heat as needed to keep the oil from getting too hot. If the coating starts browning very quickly, lower the heat.
- Transfer to a paper towel-lined plate.
Assemble the salad
- Add the chopped romaine to the tomato mixture and gently toss to combine. Taste and season with additional salt and pepper if needed.
- Arrange the warm crispy goat cheese rounds over the salad and serve immediately.
Notes
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
