Strawberry & Fried Goat Cheese Salad

This delectable salad is a crowd pleaser! Sweet, juicy strawberries, crisp cucumber, thinly sliced shallot and creamy, crunchy herb panko crusted goat cheese medallions are served over a bed of mixed greens. Recipe by Le Petit Eats.

Strawberry & Fried Goat Cheese Salad

Strawberry & Fried Goat Cheese Salad

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 4

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  • 4 oz goat cheese
  • 3/4 cup panko Japanese breadcrumbs
  • 1 tsp dried herbs de Provence
  • 1/2 tsp salt
  • 1 egg lightly beaten
  • 2 Tbsp vegetable oil plus more as needed

For the salad:

  • 6 cups mixed greens or lettuce of choice
  • ½ cup strawberries sliced
  • ½ cup cucumbers thinly sliced
  • ¼ cup shallot thinly sliced
  • 1/3 cup salad dressing of choice


  • Slice goat cheese into rounds, either 4 large or up to 6 small. Shape the rounds into medallions and set aside.
  • Place panko in a bowl. Add herbs de Provence and salt and mix until combined. Add beaten egg to a separate bowl.
  • Dip a goat cheese medallion in the beaten egg and coat completely, then transfer to the bowl of seasoned breadcrumbs, tossing until fully coated. Place on a plate and repeat with remaining medallions. Place the plate in the freezer and chill for 10 minutes.
  • Meanwhile, toss together the mixed greens, strawberries, cucumber and shallots in a large bowl. Store in the refrigerator until ready to serve.
  • Add vegetable oil to a large nonstick skillet over medium heat. When the oil is hot, add the goat cheese medallions and cook for about 2 minutes per side or until all sides are golden and crispy. Add more oil to the pan if needed during cooking to prevent sticking.
  • Place the medallions on paper towels to drain and cool slightly. Lightly season with salt if desired.
  • Toss salad with salad dressing and divide among 4 plates. Top each salad with goat cheese medallions.

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