This easy strawberry and grilled goat’s cheese salad might sound like an odd combination, but it really works. This simple salad takes just a few minutes to prepare and makes a lovely light lunch or dinner on a Summer’s Day.
Love quick, easy salads? Try this refreshing watermelon, feta and mint salad too!
If you visited my house and opened my fridge during the months of June and July, you would always find a box of fresh strawberries. I never buy out of season strawberries, so I like to make the most of them while they’re at their very best.
Those that don’t get eaten straight from the punnet or drowned in cream get turned into dessert – usually ice cream, strawberry cobbler, strawberry galette or this easy no bake strawberry cheesecake.
strawberry and grilled goat’s cheese salad
Have you ever tried strawberries in a salad? It’s a concept that took me a while to get my head around, but it’s surprisingly good. The combination of the juicy, ripe strawberries, soft and creamy goat’s cheese, crunchy almonds, fresh salad leaves and mint works very well.
For an extra special touch, I grill the goat’s cheese until it’s warm and slightly molten in the middle. This just takes a few minutes under a hot grill.
I used the grill function on my Instant vortex 4-in-1 digital air fryer which took no more than two minutes. If you’re using a regular grill, you need to keep a close eye on the cheese so it doesn’t burn.
This refreshing strawberry and goat’s cheese salad proves that you don’t need to spend a long time in the kitchen creating something delicious and visually stunning!
ingredient list
Here’s a quick shopping list of the items you’ll need to make this salad. In a hurry? Keep scrolling to the bottom of the post to find the printable recipe card with ingredient amounts and detailed instructions.
- fresh strawberries – the riper and juicier, the better.
- Goat’s cheese. You’ll need a log of soft goat’s cheese for this recipe. You could use the firmer variety that comes in a packet, but it would be a different salad altogether.
- whole almonds add crunch and texture to the salad.
- fresh mint leaves. I like to leave the leaves whole. If they are very large, I tear them into smaller pieces with my hands. Chopping the mint up can bruise the delicate leaves, turning them black.
- Rocket leaves (arugula) – or use a bag of mixed salad leaves.
- sea salt and freshly ground black pepper to season
the salad dressing
I don’t think this salad needs a heavy dressing. It would be a shame to mask all those lovely fresh flavours. I opted for a light lemon olive oil dressing – and you don’t need very much. You will need:
- olive oil – regular, not extra virgin
- lemon juice – you might need to use half a lemon or a whole lemon. It depends on how large and juicy your lemons are. Taste the dressing as you go – then you’ll know if you want to add more lemon.
- salt and black pepper.
- runny honey, for a little sweetness. You could use 1/2 teaspoon of white sugar instead.
serving suggestions
A glass of cold Rose wine is really lovely with this elegant salad. It would make a perfect starter or light meal on hot, sunny days.
VARIATIONS
- Swap the goat’s cheese for crumbled feta – it adds a different texture but it’s still very good.
- Add some fresh spinach leaves – or use a bag of spinach, rocket and watercress salad. If you have some growing in your veg garden, even better!
- Swap the almonds for hazelnuts or walnuts
- Add some sliced, deseeded cucumber chunks. Strawberry and cucumber are lovely together – just think of the popular Summer drink Pimms!
- Swap the mint for fresh basil. If you can find any, Greek basil, with its small, pretty leaves, is perfect here.
recipe tips
This salad doesn’t store very well, so it’s best to serve it as soon as you make it. You can get away with leaving it at room temperature or in the fridge for an hour or so, but it can turn quite soggy beyond that.
A grinding of sea salt and freshly ground black pepper just before eating the salad will enhance the taste of the strawberries.
i can’t eat nuts – can I leave them out?
Sure! If you can’t eat or don’t like nuts, just leave them out of the recipe. You could add a scattering of mixed seeds instead if you like.
can I double the recipe?
Absolutely. This recipe serves two as a light main course, but it can easily be doubled for four people.
can I use frozen strawberries?
I wouldn’t recommend it. Frozen strawberries would turn the salad too watery. They also develop a soft texture when defrosted which wouldn’t work in the salad. Fresh strawberries all the way!
more salad recipes for warm summer days
Strawberry and grilled goat's cheese salad
This pretty strawberry and grilled goat's cheese salad is a perfect easy light Summer meal. It takes just a few minutes to prepare.
Ingredients
- 150g soft goats cheese
- 2 teaspoons olive oil (for the goat's cheese)
- 80g packet rocket (arugula) leaves (or a mixture of rocket, spinach and watercress)
- 225g fresh ripe strawberries, hulled and halved or quartered if very large
- 25g whole almonds (or walnuts/hazelnuts
- 20g (add less or even more if you like) fresh mint leaves
- FOR THE LEMON DRESSING
- 2 tablespoons olive oil
- juice of half a lemon (if it's not sharp enough for your liking, add more lemon and taste until you're happy)
- 1 teaspoon runny honey
- salt and black pepper
Instructions
- GRILL THE GOAT'S CHEESE Preheat a grill. Cut the goat's cheese into logs, brush with a little olive oil and grill for about 2 minutes per side or until starting to turn light golden at the edges and slightly molten in the middle. Remove the cheese from the grill and set aside.
- MAKE THE DRESSING Place the olive oil, lemon juice and honey in a jam jar and shake vigorously until well combined. Add a little salt, black pepper and more lemon if needed.
- ASSEMBLE THE SALAD Place the rocket leaves in a bowl and drizzle over a little of the dressing. Add the almonds, mint leaves and strawberries. Top with the grilled goat's cheese, then drizzle over some more dressing. Season the salad with a little sea salt flakes and freshly ground black pepper.
- Season the salad with a little sea salt flakes and freshly ground black pepper. Serve immediately.
Notes
The salad is best eaten within an hour of making, so it’s not suitable for making in advance.
The dressing can be made a few days in advance and stored in the fridge.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 515Total Fat: 57gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 35mgSodium: 899mgCarbohydrates: 36gFiber: 7gSugar: 25gProtein: 20g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.