Grilled Goat’s Cheese Salad Recipe

It is bound to take you off your feet. If you master this dish, you will be more proud than when you got your high school grades (given you were a good student). It is one of the nicest ways to impress those who are wary and doubtful of the time you spend in the kitchen.

Here is your chance to put an end to their criticism. The salad presents goat cheese in a very exotic way. Crisp French breads are topped with a marmalade of red onion followed by the cheese and than baked under the grill. The richness does not stop here. The salad stars beetroot, lettuce and pepper too. Our step by step guide has the highly pursued recipe.

Preparation Time: 25 minutes
Serving Size: 4 person
Utensils: frying pan, mixing bowl and salad platter

Calories: 413
Fat: 25 g
Cholesterol: 0 mg


– 1 tbsp extra virgin olive oil
– 4 small red onions, about 300 g (10½ oz) in total, thinly sliced
– 2 garlic cloves, finely chopped
– 1 tsp sugar
– 2 tsp balsamic vinegar
– 4 slices French bread, about 115 g (4 oz) in total
– few sprigs of fresh rosemary
– 200 g (7 oz) goat’s cheese, cut into 4 slices
– 85 g (3 oz) lamb’s lettuce
– 115 g (4 oz) cooked beetroot, peeled and cut into thin strips
– 1 small red pepper, seeded and cut into thin strips
– salt and pepper
– Balsamic dressing
– 2 tbsp extra virgin olive oil
– 2 tsp balsamic vinegar


  • 1

    Put your grill on pre-heat while you prepare the marmalade. Heat oil in a frying pan and add the onions. Keep cooking for five minutes, stirring occasionally, until they are soft. Add the garlic and sugar to the onions and cook for further 5 minutes until the onions are browned and soft. Pour in the vinegar. Take off the heat now.

  • 2

    Put the french bread inside the grill and lightly toast. Spread the marmalade over the french bread slices. Top with few rosemary leaves. Follow with a goat cheese slice on each and sprinkle freshly ground pepper.

  • 3

    Cook the breads under the grill for 4-5 minutes or until you notice the cheese bubbling.

  • 4

    While the bread is cooking, make the dressing. Whisk together the oil, vinegar and salt and pepper in a mixing bowl. Add to it the lamb's lettuce, beetroot and red pepper and toss well so that the dressing gets coated over the vegetables. Divide these four individual platters and top with the grilled bread slices. Serve and enjoy!

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