This goat cheese salad pairs ribbons of fresh zucchini with warm, indulgent cheese. Serve as a light lunch or as an elegant starter course for a special dinner.
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This post was originally published in April 2019 and has been updated with new photos and step-by-step instructions.
We eat a lot of salad in our family. This green salad with balsamic dressing is on our dinner table almost every night, and this Panera green goddess cobb salad is a lunchtime favorite.
When I'm craving a change, this salad with fried goat cheese, complete with fresh zucchini and a tangy vinaigrette, is a light yet indulgent option.
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Why This Recipe Works
- Discover the crisp, fresh taste of raw zucchini. It's wonderful in salads and is a refreshing change from grilled or sautéed veggie dishes.
- Simplicity - This salad has just two main components, but the dish is full of satisfying flavor.
- Elegant ribbons - Slicing the zucchini into thin ribbons instantly transforms this ordinary vegetable into something special.
- With a lemony vinaigrette and warm, crispy cheese, this salad will be the star of the meal.
Ingredient Notes
- Zucchini: Look for smaller zucchini. They are more tender and less watery than large zucchini. A mixture of zucchini and yellow squash also makes a beautiful presentation.
- Goat cheese: A 4-6 ounce log of plain goat cheese is needed for this recipe.
- Breadcrumbs: A blend of traditional and panko breadcrumbs provides complete coverage and a crispy texture.
See the recipe card for complete instructions and ingredient amounts.
How to Cut Goat Cheese
Goat cheese is soft, so slicing it into neat rounds can be messy. To get clean slices, these two methods work well.
- Use unflavored dental floss. The floss slides easily through the cheese to create clean slices. In a pinch, thin kitchen string will work as well.
- Freeze the goat cheese for 20 minutes before slicing. A knife will slice through the cheese more neatly when the cheese is firm and very cold. Clean the knife off in between each slice to ensure clean cuts.
How to Make Goat Cheese Salad
Step 1: Whisk the egg with water in a small dish. Add the flour to another small dish and the breadcrumbs and seasonings to another. Slice the goat cheese.
Step 2: Coat each slice of cheese with the flour, egg, and then the breadcrumbs. Transfer the breaded cheese to a plate and chill for at least 30 minutes. This helps set the coating and helps the cheese hold its shape when it is fried.
Step 3: Add the oil, vinegar, lemon juice, and seasonings to a small bowl. Whisk together.
Step 4: Trim the ends of the zucchini and cut it lengthwise into ribbons using a mandoline or a vegetable peeler. Leave the peel on - it adds wonderful color.
Step 5: Heat the oil in a non-stick skillet over medium heat. Gently add the goat cheese rounds to the skillet. Cook for 1-2 minutes per side until golden brown and crisp. Watch the pan carefully, as the cheese browns quickly. Transfer the cheese to a paper towel-lined plate. Season with salt.
Step 6: Add the zucchini to a bowl and toss it with the vinaigrette. Top it with the warm goat cheese and serve.
Recipe FAQs
This salad is best eaten immediately, while the goat cheese is warm. The goat cheese slices can be breaded in advance and kept chilled until ready to prepare the salad.
This salad is ideal for spring meals alongside cast-iron pork tenderloin, roasted chicken, steak, or salmon.
Goat cheese is versatile and goes well with fruit, nuts, and meats. Try adding cranberries, strawberries, figs, or pistachios to this salad. For a more substantial dish, add sliced grilled steak or chicken.
More Favorite Spring Recipes to Try
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📖 Recipe Card
Fried Goat Cheese Salad
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EQUIPMENT
Ingredients
Goat Cheese
- ¼ cup regular bread crumbs
- ¼ cup panko bread crumbs
- 1 teaspoon dried parsley
- ⅛ teaspoon garlic powder
- 1 pinch Kosher salt
- ⅛ teaspoons black pepper
- 1 large egg
- ¼ cup all-purpose flour
- 4-6 ounces goat cheese
- 2-3 tablespoons olive oil (for frying)
Salad
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice (about ½ medium lemon)
- ¼ teaspoon Kosher salt
- ⅛ teaspoon black pepper
- 1 pinch red pepper flakes (or to taste)
- 2 medium zucchini (or 3 small)
Instructions
- Combine the bread crumbs, parsley, garlic powder, salt, and pepper in a shallow dish. Add the egg and one tablespoon water to another shallow dish and whisk to combine. Add flour to another shallow dish.¼ cup regular bread crumbs, ¼ cup panko bread crumbs, 1 teaspoon dried parsley, ⅛ teaspoon garlic powder, 1 pinch Kosher salt, ⅛ teaspoons black pepper, 1 large egg, ¼ cup all-purpose flour
- Cut the goat cheese into eight equal slices (see note 1). Coat each slice with flour, then the egg mixture, followed by the breadcrumbs. Place the breaded cheese on a plate, and cover loosely, and refrigerate for 30 minutes (or overnight).4-6 ounces goat cheese
- Add the dressing ingredients (oil, vinegar, lemon juice, salt, pepper, and red pepper flakes) to a small bowl. Whisk to combine. Set aside.2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 tablespoon lemon juice, ¼ teaspoon Kosher salt, ⅛ teaspoon black pepper, 1 pinch red pepper flakes
- Trim the top and bottom ends of the zucchini. Cut a thin slice lengthwise off one side to create a flat edge. Cut very thin slices lengthwise using a mandoline (or a vegetable peeler). Add the zucchini to a bowl. Toss with the vinaigrette. Set aside.2 medium zucchini
- Preheat a non-stick skillet over medium heat with enough oil to cover the bottom of the skillet. Cook for 1-2 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate. Sprinkle with salt.2-3 tablespoons olive oil
- Transfer the zucchini to a serving platter or bowl. Top with the fried goat cheese. Serve immediately.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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