Salade de chèvre et tomates grillées with basil Recipe
A light French salad with warm goat cheese and grilled tomatoes, fragrant with basil and olive oil. It’s somewhere between an appetizer and a light main – the kind of salad the French love to eat on a summer terrace with a piece of baguette. The flavours are a bit like Italian caprese, but here creamy goat cheese takes centre stage instead of mozzarella.
Warm, creamy goat cheese on crisp baguette paired with sweet grilled tomatoes and a tangy honey-mustard vinaigrette makes this salad feel like something from a French bistro, yet it’s simple enough for a weekday meal.
Chef's tips
Dry the salad leaves very well so the dressing clings nicely and doesn’t get watered down. Slice the goat cheese fairly thick so it softens without completely melting and running off the bread.
How to serve
Serve on large plates with the goat cheese toasts arranged on top or on the side. Add a few extra basil leaves and a drizzle of balsamic reduction for a restaurant-style touch.
Ingredients
- goat cheese log, preferably soft, for slicing - 120 g
- tomatoes medium, ripe - 3 pieces
- mixed salad leaves e.g. rocket, lamb’s lettuce, salad mix - 60 g
- fresh basil - 6 leaves
- baguette for toasts - 4 slices
- olive oil good, aromatic - 3 tablespoons
- balsamic vinegar - 1.5 tablespoons
- honey runny - 1 teaspoon
- Dijon mustard - 0.5 teaspoons
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Preheat the oven or oven grill to 200°C. Line a baking tray with baking paper.
- Cut the tomatoes into thick slices (about 1 cm), place on the tray, drizzle with 1 tablespoon of olive oil, lightly salt and pepper. Bake for 8–10 minutes, until they soften and the edges start to brown slightly.
- Place the baguette slices next to the tomatoes on the tray for the last 3–4 minutes of baking so they brown and become crisp.
- Cut the goat cheese into thick slices. After removing the tray from the oven, place the cheese slices on the warm baguette slices and return to the oven for 2–3 minutes, until the cheese softens slightly and starts to melt at the edges.
- In a small bowl, mix 2 tablespoons of olive oil, the balsamic vinegar, honey and mustard. Whisk vigorously with a fork until the dressing is smooth and slightly thickened. Season with salt and pepper.
- Rinse the salad leaves and dry thoroughly (ideally in a salad spinner or with paper towels), then transfer to a large bowl.
- Add the warm grilled tomato slices to the salad, tear the basil leaves with your fingers and add them, then drizzle everything with the dressing. Gently toss with your hands or tongs so as not to break up the tomatoes.
- Divide the salad between plates, place the warm goat cheese toasts on top and serve immediately while the cheese is still soft.
Storage
If you have leftover salad, store the leaves and dressing separately in the fridge and combine just before serving. Goat cheese toasts are best eaten fresh, but you can reheat them briefly in the oven the next day.
This salad always reminds me of long summer evenings – it’s light but satisfying, and the warm goat cheese makes it feel special without much effort.
