Fried Goat Cheese and Heirloom Tomato Salad


Pan-frying goat cheese is sort of always a great idea. Just so you know. Sometimes I want a simple salad without all the frills. Pan-frying the goat cheese is very simple and takes all of 5 minutes to make. Then…ta-da! Your simple salad with lettuce and tomatoes looks a little better—and tastes better!


Fried Goat Cheese and Heirloom Tomato Salad

Serves 2


1 small-medium size head of red leaf lettuce, rinsed

2 medium heirloom tomatoes, thinly sliced

1 log of goat cheese, 4 oz

3/4 cup bread crumbs

1 egg, whisked well

3 Tbsp olive oil

1 Tbsp red wine vinegar

Salt and pepper to taste


For the goat cheese: Heat a sauté pan with a little olive oil. Slice the log of goat cheese into about 6 even rounds. Dip the goat cheese into the egg and directly into the breadcrumbs. Make sure the goat cheese is evenly coated by breadcrumbs. Sauté goat cheese for about 2 minutes on each side.

Mix the red wine vinegar with the olive oil. Add some salt and pepper to taste. If you don’t like red wine vinegar, feel free to use balsamic.

Drizzle dressing over red leaf lettuce. Toss well. Top with fresh heirloom tomatoes and a few goat cheese rounds. Finish with freshly cracked pepper. Serve immediately.


With love,



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