Tomato Goat Cheese Salad Recipe

Jennifer W. | The Scrumptious Pumpkin Updated

Tomato Goat Cheese Salad tops tomatoes and greens with warm, panko encrusted goat cheese. You won't believe how easy this recipe is!

Tomato Goat Cheese Salad Photo

With the bright colors of crisp mixed greens and vivid cherry tomatoes, it looks like a dish from a pricy restaurant. It also tastes like a dish from a pricy restaurant, with the rich, indulgent flavor of warm baked goat cheese coated with a golden breadcrumb crust. Add an easy-to-make honey-balsamic dressing and top it off with salty, roasted sunflower seeds, and you've got a recipe that's good enough to impress a guest.

Tomato Goat Cheese Salad Picture

The truth, though, is that this salad is quite foolproof. I'm always able to throw it together in under 30 minutes (I should note, though, that there's some inactive prep time before beginning the recipe).

Sliced Goat Cheese Photo

In terms of preparing the baked goat cheese - the crowning glory of this salad - there are a few tips for success. First, allow the cheese to sit out and come to room temperature before slicing it and, when you do slice it, use a very sharp knife and cut the slices quite thick, about one inch thick. This will keep the cheese from crumbling, so you'll end up with perfect, clean slices.

Second, place the slices in the freezer for about twenty minutes or so before coating them with breadcrumbs - this will help the cheese bake evenly in the oven later, so it will all hold together very nicely.

Goat Cheese in Panko Photo

Also, cover each cheese slice with a very thin layer of Dijon mustard before coating with the breadcrumb mixture - the Dijon gives the breadcrumbs something to cling to.

Dijon Goat Cheese Photo

Last but not least, drizzle a bit of olive oil all over the tops of each breadcrumb-coated slice before baking. The oil will help the breadcrumbs turn crisp and golden in the oven.

Tomato Goat Cheese Salad Image

With the crisp greens, fresh tomatoes, and crunchy sunflower seeds, this salad makes the perfect light, nutritious (vegetarian) meal. But the savory, rich baked goat cheese makes this dish feel like an indulgent treat too!

Tomato Goat Cheese Salad Pic

We’ve decided goat cheese makes everything better. Want proof? Try our whipped goat cheese dip and chocolate cupcakes with lavender goat cheese frosting. We know you’ll agree!

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Tomato Goat Cheese Salad Recipe

      4 Servings

Ingredients

For the Balsamic Vinaigrette:
  • 2 tablespoons Balsamic Vinegar
  • 4 teaspoons Organic Honey
  • 2 teaspoons Dijon Mustard
  • Salt and Pepper
  • 2 tablespoons Extra Virgin Olive Oil
For the Goat Cheese Salad:
  • 4 ounces Organic Goat Cheese
  • 1/4 cup Whole Wheat Panko Crumbs
  • 1 teaspoon Garlic Powder
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Paprika
  • 1 1/4 teaspoons Dijon Mustard
  • 1 1/2 teaspoons Olive Oil
  • 4 ounces Mixed Greens, Suggested: spinach/spring mix blend
  • 10 ounces Cherry Tomatoes, Halved, suggested: mixed heirloom tomatoes
  • 1/4 cup salted roasted sunflower seeds
  • Salt and Pepper

Directions

For the Balsamic Vinaigrette:

  1. In a large bowl, whisk together the balsamic vinegar, honey, and mustard.
  2. Season well with salt and pepper. Slowly whisk in the olive oil until well combined.

For the Goat Cheese Salad:

  1. Remove goat cheese from fridge and allow it to reach room temperature, about 20 minutes.
  2. Using a very sharp knife, cut the goat cheese into four one-inch thick slices.
  3. Arrange slices on a plate so that no two are touching, and place in freezer for about 25 minutes.
  4. While cheese is being chilled in the freezer, prepare the breadcrumb mixture. In a small bowl, add the Panko breadcrumbs, garlic powder, cumin, and paprika. Season well with salt and pepper. Stir until well combined.
  5. Remove chilled cheese slices from freezer.
  6. Preheat oven to 425°F.
  7. Using a table knife, spread a very thin layer of Dijon over the first cheese slice, including both top and bottom and around the sides. Place the cheese slice in the breadcrumb mixture, ensuring every side is coated with breadcrumbs.
  8. Place cheese on a parchment-line baking sheet and repeat until every slice is coated in Dijon and breadcrumbs.
  9. Measure about 1 1/2 teaspoons of olive oil and carefully drizzle the oil all over the tops of each cheese slice.
  10. Bake for about 8-12 minutes, or until the breadcrumbs begin to crisp and turn golden.
  11. While the cheese is baking, prepare the salads. Arrange the mixed greens on four large serving plates. Top each with plenty of sliced tomato and roasted sunflower seeds. Drizzle the balsamic vinaigrette all over each salad.
  12. Use a spatula to transfer a slice of still-warm baked goat cheese to each plate. Serve immediately.

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Healthy Eating
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Related Recipes:
Healthy Recipes, Healthy Eating Recipes, Salad Recipes, Easy Recipes, Tomato Recipes, Goat Cheese Recipes, Side Dish Recipes, Vegetable Recipes, Vegetarian Recipes
Recipe Yields:
4 servings
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Freezing:
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Related Post:
Published:
Author: Jennifer W.
Recipe Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 70 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 160
Calories 288

% Daily Value*
31%
Total Fat 20g
29%
  Saturated Fat 6g
9%
Sodium 221mg
4%
Total Carbohydrate 12g
1%
  Dietary Fiber 1g
  Sugars 6g
15%
Protein 8g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Jennifer W.

About Jennifer

Jen is a lifelong lover of fresh, healthy eating. She shares this love on The Scrumptious Pumpkin. Here on Food Fanatic, she's sharing her best Healthy Comfort Food.