Greek Salad With Goat Cheese Recipes

SALAD WITH WARM GOAT CHEESE

Steps:

• Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
• For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
• Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
• Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

BEET SALAD WITH GOAT CHEESE

Steps:

• Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
• While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
• In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
• Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

CUCUMBER TOMATO SALAD WITH GOAT CHEESE

Steps:

• Cut the cocktail cucumbers into 1/4 inch circles, tomatoes in half and the sweet onion to a small dice. Finely chop the dill as well.
• Combine all ingredients, including the goat cheese, black olives, olive oil and the salt in a bowl. Toss to combine. Taste and adjust the seasoning if needed.

BAKED GREEK SALAD

Steps:

• Roasted Greek Salad with Lemon Dressing
• Preheat oven to 475 and line a baking sheet with parchment paper.
• Prep all vegetables as written above in ingredient list.
• Add chopped red and orange peppers, diced tomatoes and cubed goat cheese and mix together.
• In a small bowl, combine olive oil, oregano, garlic powder and salt and mix well.
• Drizzle half of the oil mixture onto the vegetables on the baking sheet and use hands to combine.
• Slice a lemon in half and place onto the baking sheet with inside facing up.
• Roast Greek vegetables for 17-20 minutes.
• Remove sheet pan from oven.
• Carefully squeeze lemon (it is hot) into oil mixture and whisk the lemon and olive oil dressing together.
• Add raw quartered cucumbers, drained and pitted Kalamata olives and raw sliced red onion and drizzle entire pan with remaining oil and gently toss with a spatula to combine.
• Serve Greek Salad warm or room temperature.

GREEK SALAD WITH KALAMATA OLIVES AND GOAT CHEESE

Steps:

• Cut up tomatoes and place in medium-sized bowl.
• Add half the mint, half the thyme, the salt, and a bit of fresh-ground black pepper. Combine ingredients and let sit at room temperature for about one hour.
• In a separate bowl, combine goat cheese, remaining mint, remaining thyme, and a bit more fresh-ground pepper. Let sit at room temperature about one hour.
• Cut up cucumbers and green peppers into bite-sized pieces. Slice the green onions and add to the cucumbers and green peppers.
• Add in the combined tomato mixture, Goat cheese, mixture, cucumbers, green onions, Green peppers and olives in large bowl. Let sit at room temperature for a few minutes.
• Just before serving, the olive oil and fresh lemon juice and mix gently with salad ingredients. (You may not need all the dressing depending on how wet you prefer your salad.) Season with salt and more fresh ground black pepper if desired and serve.

GREEK SALAD WITH GOAT CHEESE

Steps:

• Sprinkle a little kosher salt into a large glass or ceramic salad bowl. Rub the cut side of the garlic over the salt. Discard the garlic.
• Place the lettuce, radishes, onion, scallions, green pepper and tomatoes in the bowl. Add the oregano, mint and dill.
• Shortly before serving add the olive oil, toss, then add the vinegar. Season the salad to taste with salt and pepper.
• Crumble the goat cheese over the salad, then arrange the olives and anchovy fillets on top. Toss again at the table before serving.

GREEK SALAD

Steps:

• To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and sugar in a small bowl; set aside. To assemble the salad, place romaine lettuce in a large bowl; top with red onion, cucumber, tomatoes, olives, goat cheese and pepper, to taste. Pour dressing on top of the salad and gently toss to combine. Serve immediately.

WALDORF GOAT CHEESE SALAD

Steps:

• Toss lettuce with dressing in a mixing bowl; transfer to a serving dish. Scatter grapes, goat cheese, and pecans on top, and enjoy!

CORN SALAD WITH GOAT CHEESE

Steps:

• Soak 1 small sliced shallot in ice water. Whisk 2 tablespoons white balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon honey and 3 tablespoons olive oil in a large bowl. Add the kernels from 4 ears of corn and season with salt; toss and let sit, 5 to 10 minutes. Drain the shallot and pat dry, then add to the corn along with 2 cups baby arugula and 1/4 cup sliced basil; toss. Season with salt and pepper and top with crumbled goat cheese.