Crispy Goat Cheese and Tomato Salad
Servings: 5 servings
This Crispy Goat Cheese & Tomato Salad is a fresh, flavorful combination of juicy cherry tomatoes, crisp romaine, fresh basil, and tangy quick-pickled shallots. Topped with warm, golden crispy goat cheese and tossed in a simple lemon and olive oil dressing, it’s an easy salad that feels extra special.
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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
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
MFP entry: LFF Crispy Goat Cheese – nutrition: 206 calories 22C / 10F / 7P
MFP entry: LFF Tomato Salad – nutrition: 98 calories 10C / 6F / 1P
Panko breadcrumbs can be used in place of the crushed saltine crackers. Measure 1 cup by volume rather than by weight, since the gram measurement will differ.