Salade de chèvre et tomates séchées – salad with goat cheese and sun-dried tomatoes Recipe
This salad combines creamy goat cheese, intensely flavoured sun-dried tomatoes and crunchy croutons. In many French bistros, similar combinations appear as the “salade du jour” – the dish of the day that’s filling yet still light. It’s a great option for a quick lunch or dinner when you don’t want to spend long in the kitchen.
A bistro-style salad that feels both elegant and effortless, with a balance of creamy cheese, sweet-sour tomatoes, crunchy nuts and crisp bread – all brought together by a simple homemade dressing.
Chef's tips
Dry the salad leaves very well so the dressing clings instead of watering down. Taste the dressing and adjust the balance of honey, mustard and vinegar to your liking before adding it to the salad.
How to serve
Serve as a main course salad with warm baguette on the side, or as a starter to a simple pasta or grilled vegetable dish. It also pairs nicely with a chilled glass of Sauvignon Blanc or another light white wine.
Ingredients
- goat cheese soft, in a log - 80 g
- mixed salad leaves e.g. rocket, lamb’s lettuce, lettuce leaves - 70 g
- sun-dried tomatoes in oil drained of excess oil - 6 piece
- baguette for croutons - 4 slice
- olive oil - 3 tablespoon
- balsamic vinegar - 1 tablespoon
- honey - 1 teaspoon
- Dijon mustard - 0.5 teaspoon
- pine nuts or chopped walnuts - 1 tablespoon
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Slice the baguette into thin slices, arrange on the tray, drizzle with 1 tablespoon of olive oil and bake for 5–7 minutes, until golden and crisp. Remove and leave to cool.
- Rinse the salad leaves, dry well and tear into smaller pieces. Transfer to a large bowl.
- Cut the sun-dried tomatoes into strips or smaller pieces.
- Toast the pine nuts in a dry pan over medium heat for 2–3 minutes, stirring often, until lightly golden and fragrant. Remove from the pan so they don’t burn.
- In a small bowl, mix 2 tablespoons of olive oil, the balsamic vinegar, honey, mustard, a pinch of salt and pepper. Whisk with a fork until the dressing is smooth and slightly thickened.
- Cut the goat cheese into slices or crumble it with your fingers.
- Add the sun-dried tomatoes and most of the nuts to the bowl with the salad leaves. Pour over the dressing and gently toss so the leaves are lightly coated.
- Divide the salad between plates, top with pieces of goat cheese, sprinkle with the remaining nuts and some freshly ground pepper.
- Serve immediately with the crunchy baguette croutons arranged alongside or partially tucked into the salad.
Storage
Store the salad components separately: leaves, cheese, tomatoes and nuts in airtight containers in the fridge, and croutons at room temperature. Dress and assemble only what you plan to eat, as mixed salad with dressing does not keep well and quickly wilts.
This is one of those salads that feels like something from a French bistro menu but is easy to recreate at home. It’s especially handy when you have a piece of goat cheese and a jar of sun-dried tomatoes to use up.
