Best 5 Greek Salad With Goat Cheese Recipes

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.

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.

SPRING SALAD WITH CREAMY GOAT CHEESE DRESSING

Steps:

• Spiced Pecans:
• In a small bowl combine the paprika, ground coriander, cayenne pepper, salt, and pepper. Set aside.
• In a small saucepan over medium heat add the sugar and cook until all of the sugar is melted and light brown in color. Carefully whisk in the butter. Add the spice mix and turn off the heat. Add the pecans and stir with a rubber spatula until all of the pecans are completely coated. Spray with nonstick cooking spray which will help the pecans separate. Once all of the pecans are coated turn out onto a greased sheet tray or a sheet tray lined with a silicone mat. Break up any pieces that may be stuck together. Let cool 5 minutes before serving with the salad.
• In a medium bowl whisk together the goat cheese and buttermilk. Whisk in the remaining dressing ingredients until combined and smooth. Set aside.
• Heat the canola oil in a small saucepan over medium heat. Add the shallots and fry until crispy and light brown, about 5 minutes. Remove to a plate lined with a paper towel to drain.
• Add the greens to a large bowl. Drizzle with 3/4 of the dressing, season with salt and pepper, to taste, and toss to coat the greens. Transfer the salad to a platter and garnish with candied pecans, sliced grapes, and fried shallots. Drizzle with remaining dressing 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.

ALICE WATERS'S BAKED GOAT CHEESE WITH SALAD

Steps:

• Place the rounds of goat cheese in a flat dish and add onequarter cup of the oil. Add the thyme sprigs or sprinkle with one teaspoon dried thyme. Let stand eight hours or longer.
• Blend the remaining teaspoon dried thyme with the bread crumbs and set aside.
• Preheat oven to 400 degrees.
• Remove the cheese rounds and coat them all over with the breadcrumb-and-thyme mixture. Put them in an oiled baking dish and place in the oven. Bake six to 10 minutes or until cheese is lightly bubbling and golden.
• Meanwhile, blend the remaining half cup of oil with the vinegar, salt and pepper. Pour this over the salad greens and toss.
• Serve the cheese on warm plates surrounded by garlic toast slices. Serve with the salad.