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Summer Salad with Fried Goat Cheese Medallions

Lightly fried goat cheese medallions sit ever so delicately on this inviting summer salad with fresh, seasonal greens layered with cucumber, radish and garden peas.
Prep Time10 mins
Cook Time5 mins
Course: Salad
Cuisine: Vegetarian
Keyword: 15 minute dinners, Fried Goat Cheese, Summer Salad
Servings: 4



  • 1 head butter lettuce torn
  • 1 cup arugula
  • 4 radish sliced thin
  • 1/2 cucumber sliced thin
  • 1 cup snap peas sliced with a few cut lengthwise to expose peas

Fried Goat Cheese

  • 8 oz goat cheese log sliced into 8 rounds
  • 1 cup flour seasoned with salt and pepper
  • 1 cup Panko breadcrumbs seasoned with salt, pepper and garlic powder
  • vegetable oil for frying


  • 1 tbsp shallot minced
  • 1 tsp dijon mustard
  • 4 tbsp apple cider vinegar can sub rice wine, balsamic or red wine vinegar
  • 2 tbsp olive oil
  • 1 tsp sugar can sub honey or agave
  • salt and pepper



  • Layer butter lettuce, arugula, radish, cucumber and snap peas in a large salad bowl.

Fried Goat Cheese

  • Heat enough vegetable oil in a large saute panver medium high heat to cover thickness of goat cheese medallions.
  • Coat each goat cheese medallion in flour, then egg, then Panko.
  • Gently fry each goat cheese medallion until golden brown on both sides. Remove to a wire rack or paper towel.
  • Arrange fried goat cheese medallions over salad and serve with your favorite dressing or use my favorite vinaigrette.

Classic Vinaigrette

  • Whisk all ingredients together. Drizzle over salad.