Strawberry Salad Goat Cheese Croutons

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stawberry salad goat cheese poppy seed vinaigrette
This salad celebrates two of my favorite foods from two of my favorites places–Strawberries (Louisiana) and Goat Cheese (France)!  I had no idea that fresh, sun-ripened strawberries would pair so well with goat cheese. This salad is definitely something that doesn’t require much work. Other than washing and chopping vegetables, all you have to do is saute breaded goat cheese rounds and make the absolutely mouthwatering strawberry poppy seed vinaigrette (recipe shared in previous post).

strawberries Cut the goat cheese into rounds and flatten them. Freeze them for 20 minutes before dredging. Freeze again before pan frying. goat cheese croutons

I made this salad before I went to work this morning. (You can watch me make it on Snapchat: FoodieInNewYork). I flattened and chilled goat cheese rounds before drenching them in flour, egg/milk, and then breadcrumbs, and chilling them again. While the goat cheese rounds chilled, I made the fresh and slightly sweet strawberry poppy seed vinaigrette, and I prepared the remaining ingredients for the salad. Finally, I sauteed the goat cheese rounds before putting them atop the salad. I did get a chance to eat some of this bright and delectable salad before I left home while the goat cheese rounds were still warm and melty. And wow–the burst of flavors makes this springtime salad a real winner.

Strawberry Poppy Seed Vinaigrette strawberry salad goat cheese
Strawberry Salad Goat Cheese Croutons
Author: Vallery
Prep time:
Cook time:
Total time:
Serves: 6 servings
  • 2 (4-ounce) goat cheese logs
  • 1/3 cup flour
  • 1 egg
  • 2 tablespoons milk
  • 1/2 cup breadcrumbs (panko preferred)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup coconot oil (may use vegetable oil as subsitute)
  • 2 cups fresh strawberries, quartered
  • 1/2 red onion, thinly sliced
  • 2 cucumbers, sliced
  • 5 ounces baby greens mix
  • dill sprigs, for garnish
  • green onion, for garnish
  • strawberry poppy seed vinaigrette (see previous post)
  1. Cut each log into 4 rounds. Press the rounds into discs. Freeze for 20 minutes.
  2. Place the flour in a small bowl. Whisk together the egg and milk in a second small bowl. Combine the panko, salt, and pepper in a separate small bowl. Dredge goat cheese rounds in flour, dip in egg mixture, and dredge in panko mixture until coated. Place on baking sheet and chill in freezer for additional 20 minutes.
  3. Heat the oil in a large skillet over medium until hot. Add goat cheese rounds to skillet, and cook until golden brown on each side (1-2 minutes per side). Remove to a paper towel-lined plate.
  4. Arrange greens, strawberries, red onion, and cucumber. Toss with vinaigrette. Top with goat cheese rounds and garnish with dill and green onion. Serve immediately while goat cheese rounds are hot.

This recipe was adapted from Southern Living.

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  • kaia SAYS | May 11, 2016

    I’m saving it to try later ?❤️

  • Zoe | Curlz And The City SAYS | May 11, 2016

    This looks SO good!! And simple. Definitely going to have to try. It’s going on my pinterest board!

about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



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