Sweet with candied almonds, dried cherries and peaches this salad is the perfect combo with savory fried goat cheese and basil.
This salad is so typically me. Lots of sweetness with candied almonds and dried cherries and fruit, lots of goat cheese (it’s clearly my favorite cheese), lots of summery-ness even though it’s still technically spring. I’ve said it before and I’ll say it again – I was ALL WINTER for this exact kind of salad.
For the fried goat cheese rounds, I find it helps if you sort of “pack” the rounds with your hands to form them into tighter balls (as opposed to merely cutting them from the block). Get your oil super hot and plop them in just until the breading is crispy – if you leave them in too long, they’ll start to melt! (There’s some room for error here, so don’t feel too rushed). 
I’m not a huge fan of cucumber in salad, but mini cucumbers are, for some inexpiable reason, much better. I leave the peel on for the minis, though if you’re using full-sized cucumber (which are cheaper and easier to find) I’d peel the peel off. Large cucumber peels are waxy and bleh.
Click here for the vinaigrette recipe for this salad.
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Peach and Basil Salad with Fried Goat Cheese
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet peaches, crunchy almonds, and creamy fried goat cheese make this salad a summer dream. The basil vinaigrette ties it all together perfectly.
Ingredients
- 8 cups (1890 ml) mixed greens
- 1 tbsp chopped fresh basil
- 2 ripe peaches (sliced)
- 2 ears of corn (cooked, kernels removed)
- 4 mini cucumbers (thinly sliced)
- 1 cup (237 ml) sunburst tomatoes (halved)
- 0.5 cups (118 ml) dried cherries
- 0.5 cups (118 ml) caramelized almonds (I used the Blue Diamond caramel-flavored almonds)
- 2 lbs (727 g) goat cheese round (in a round, not crumbled)
- 1 egg (beaten)
- Flour
- Panko bread crumbs
- Vegetable oil
Instructions
- Whisk together all vinaigrette ingredients in a small bowl.
- Divide salad ingredients (greens, basil, peaches, corn, cucumber, tomato, dried cherries, almonds) between four salad bowls.
- Make the fried goat cheese.
- In a small skillet over medium heat, add enough vegetable oil to coat the bottom of the pan.
- In three separate bowls, add flour to one, whisked egg to another, and panko bread crumbs to the third.
- Slice goat cheese rounds into 1/2-inch segments, packing with hands if needed.
- Toss each round in flour to coat, dip in egg until fully covered, and then toss in panko until fully covered; press lightly to help it stick.
- Add rounds to hot oil and fry for 30 seconds per side, or until deep brown. Repeat in batches.
- Add fried goat cheese to the salad.
- Drizzle with vinaigrette and serve while goat cheese is still warm.
Notes
- For optimal frying, ensure goat cheese is completely dry after breading to prevent oil splatter and ensure a crisp coating.
- If fresh basil is unavailable, substitute 1 teaspoon of dried basil, reducing the amount of other ingredients in the vinaigrette.
- Store leftover salad (without fried goat cheese) separately from the cheese; reheat cheese gently before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 15
- Sodium: 300
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 100
Frequently Asked Questions
How do I ensure the fried goat cheese rounds don’t melt while cooking?
Make sure your oil is super hot before adding the goat cheese rounds, and keep an eye on them to fry just until the breading is crispy.
Can I use regular cucumbers instead of mini cucumbers in this salad?
Yes, you can use regular cucumbers, but it’s best to peel them as the skins can be waxy and less pleasant in texture.
What is the best way to prepare the candied almonds for this salad?
You can make candied almonds by coating them in a sugar mixture and baking until golden, or you can purchase pre-made candied almonds for convenience.
