Goat’s Cheese Summer Salad


This is a great summer salad recipe that works well as a starter or even a light main course. The classic combination of strawberries and beetroot to offset the balsamic dressing and goat’s cheese flavours really works a treat.

Summer SaladIngredients (Serves 2):

  • Baby salad leaves of your choice (rocket works well too)
  • 2 circular goat’s cheeses (strength according to personal taste)
  • 1 punnet of strawberries
  • 4 cooked beetroot (small ones)
  • Balsamic vinegar
  • Olive oil
  • Ground black pepper


  • Mix the olive oil and balsamic vinegar in a cup until the required balance is right. You want a fairly good amount of sharpness coming from the balsamic. About 1 part olive oil to 3 parts balsamic is a good starting point. Add ground black pepper according to taste.
  • Chop the strawberries and beetroot into fork-sized pieces. You can experiment according to preference and presentation. Some people like to dice these quite small, whereas slightly larger pieces are easier to eat.
  • Lay out the salad leaves on the plate and dress with a good amount of strawberries and beetroot so there is a rough equal balance between the two. Drizzle the balsamic dressing over the salad.
  • Place the two goat’s cheese on an oiled oven tray and pop under the grill on a high heat, until the cheese is browned on top.
  • Transfer the whole cheese onto the salad, serve with some chunky bread and eat.

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