Goat Cheese Salad with Walnut Vinaigrette

Goat cheese salad with crispy croutons and walnut dressing is quick and easy to make. This healthy summer salad is refreshing and perfect for outdoor entertaining.

This goat cheese salad is a light, healthy, and versatile summer recipe that comes together in minutes. Crisp iceberg lettuce, juicy tomatoes, cool cucumber and tangy crumbled goat cheese form the base. The salad pairs beautifully with grilled meats such as yogurt-marinated or honey-lemon grilled chicken, or it works equally well as a stand-alone lunch. A simple homemade walnut dressing and crunchy croutons transform this basic salad into an elegant summer side or main course.

The walnut dressing is the highlight: creamy, slightly sweet from honey, and rich from walnuts and olive oil. It was my sister’s idea and quickly became my favorite dressing for this salad. If you enjoy dressings, this walnut version is a delicious alternative to honey mustard or fruit-based dressings.

How to make goat cheese salad:

Start by washing all vegetables thoroughly. Remove any wilted outer leaves from the iceberg lettuce, then cut or tear the remaining lettuce into bite-size pieces. Dice the tomatoes and cucumber into similar-sized pieces for an even bite. Place the lettuce, tomatoes and cucumber into a large mixing bowl, then add crumbled goat cheese and set aside.

You can enjoy the salad as-is, but I recommend serving it with the walnut dressing and crispy croutons for the best texture and flavor. To make the walnut dressing, pulse walnuts in a food processor until roughly chopped. Add extra virgin olive oil, honey and water, then pulse until the dressing is smooth and well combined. Taste and adjust the sweetness or oil amount to your preference.

For croutons, use store-bought or make your own: slice artisan bread into cubes and toast them in a skillet with a drizzle of olive oil until golden and crisp. Keep the dressing separate until serving so the croutons stay crunchy and the greens remain fresh.

Tips for making the best goat cheese salad

• Adjust ingredient amounts to taste—add more goat cheese for tang, more tomatoes for juiciness, or extra croutons for crunch.
• Serve the dressing on the side to prevent soggy croutons and to let guests control how much dressing they want.
• To make quick homemade croutons, lightly sauté bread cubes in a frying pan with a small amount of olive oil until crisp and golden.
• If you don’t have extra virgin olive oil, any good-quality olive oil will work. I don’t recommend replacing it with neutral vegetable oils in this dressing because olive oil complements the walnuts best.

Goat Cheese Salad with Walnut Dressing

A quick, refreshing summer salad featuring crisp lettuce, tomatoes, cucumber, crumbled goat cheese, crunchy croutons and a rich walnut-honey dressing.

Ingredients

• 12 ounces iceberg lettuce (350g)
• 6 ounces tomatoes (170g)
• 6 ounces cucumber (170g)
• Goat cheese, to taste
• 1 cup croutons

Walnut dressing

• 3.5 ounces walnuts (100g)
• 6 tbsp extra virgin olive oil
• 4 tbsp honey
• 1/4 cup water

Instructions

1. Rinse the lettuce, tomatoes and cucumber under running water. Cut everything into bite-size pieces and place into a large mixing bowl. Add crumbled goat cheese and croutons.
2. To make the walnut dressing: process the walnuts in a food processor until finely chopped. Add the olive oil, honey and water and pulse until the dressing is smooth and well combined. Adjust texture with more water or oil if needed.
3. Serve the dressing on the side so each person can add as much as they like. Toss the salad with dressing just before serving for maximum freshness and crispness.

Notes

1. Ingredient amounts can be increased or decreased based on preference.
2. Keep the dressing separate from the croutons until serving to preserve crunch.
3. Vegan option: omit goat cheese and substitute maple syrup for honey in the dressing.

Nutrition (per serving)

Calories: 389 kcal • Carbohydrates: 31 g • Protein: 6 g • Fat: 29 g • Saturated Fat: 3 g • Fiber: 3 g • Sugar: 21 g • Vitamin A: 810 IU • Vitamin C: 9.9 mg • Calcium: 55 mg • Iron: 1.7 mg

Nutrition information is an estimate and may vary based on ingredient brands, substitutions, and portion sizes.

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