A fabulous combination of flavours and textures in this Goat’s Cheese Salad with Sundried Tomato Dressing makes it a delicious light lunch for two or a starter for four people. This salad is really easy to make, letting the ingredients speak for themselves. It is the kind of salad that I think makes a perfect lunch on hot sunny days – Light but tasty! Not that we are having many of those just now but I live in hope. I also find it elegant enough to serve as a starter at a dinner party.
Sundried Tomato Dressing
First, prepare the dressing.
To make the dressing simply put all the ingredients in a jar and shake. I use some of the oil from the jar of sundried tomatoes to add extra flavour.
It is quite a strong flavoured dressing so you may not need all of it but it will keep in the refrigerator for up to 2 weeks. I often double up as I really like this dressing on all kinds of salads.
The Bread Croutés
Next, make the bread croutès. Use good quality bread, sliced white just won’t cut it! I have used Ciabatta and French Baguette before. Sourdough works well as does a seedy bread.
Allow one large or two smaller pieces of bread per person.
Brush both sides of the bread with a little oil and pop under the grill turning once until just golden. Next rub one side of the bread with the cut side of a garlic clove. You will be surprised how much extra flavour you get from doing this.
The Goat’s Cheese
I find the best goat’s cheese for this salad are the ones that have a soft rind. I like to buy local whenever I can so I prefer to use an English goat’s cheese. Waitrose do a nice creamy one. Just use your favourite.
Cut into 4 slices and place on a lightly oiled baking sheet and pop under the grill for about 2 minutes until it just begins to colour.
Place the bread on serving plates and top with mixed salad leaves.
Place the warm goat’s cheese on top.
Then drizzle with the sundried tomato dressing, giving it one last shake before using.
More Salads Made Easy
- Fig and Goat’s Cheese Salad
- Classic Greek Salad
- Chicken and Asparagus Caesar Salad
- Barley and Roasted Vegetable Salad with Tahini Dressing
Goat's Cheese Salad with Sun-Dried Tomato Dressing
- 2 pieces sundried tomato in oil
- 1 tbsp oil from the sun dried tomatoes
- 2 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- salt and freshly ground black pepper
- 4 small slices of bread
- 1 tbsp extra virgin olive oil
- 1 clove garlic halved
- mixed salad leaves
- 100 g goats cheese sliced
Make the salad dressing
- Chop the sun dried tomatoes and place in a small screw top jar. Add the remaining ingredients and shake well.
Prepare the Bread Croutés
- Brush the bread slices on both sides with a little olive oil and toast under the grill turning once until golden on both side.
- Rub the toasted bread with the cut side of the garlic.
- Place the goat's cheese on a lightly oiled baking sheet and pop under the grill for about 2 minutes until it just begins to colour.
- Meanwhile, place the bread croutés on serving plates and top with salad leaves.
- As soon the the cheese is cooked place on top of the salad leaves. Give the dressing one last shake and spoon a little over the salad. Serve immediately.