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Peach and Basil Salad with Fried Goat Cheese

  • Author: Sarah Mason
  • Yield: 4 salads 1x


Sweet with candied almonds, dried cherries and peaches this salad is the perfect combo with savory fried goat cheese and basil.


  • 8 cups mixed greens
  • 1 tablespoon chopped fresh basil
  • 2 ripe peaches (sliced)
  • 2 ears of corn (cooked, kernels removed)
  • 4 mini cucumbers (thinly sliced)
  • 1 cup sunburst tomatoes (halved)
  • 1/2 cup dried cherries
  • 1/2 cup caramelized almonds (I used the Blue Diamond caramel-flavored almonds)

?For the vinaigrette:

  • Click the link above for the recipe

For the fried goat cheese:

  • 8 ounce goat cheese round (in a round, not crumbled)
  • 1 egg (beaten)
  • Flour
  • Panko bread crumbs
  • Vegetable oil


  1. In a small bowl, whisk together all vinaigrette ingredients.
  2. Divide all salad ingredients between four salad bowls (greens, basil, peaches, corn, cucumber, tomato, dried cherries, almonds).
  3. Make the fried goat cheese. In a small skillet over medium heat, add enough vegetable oil to coat the bottom of the pan.
  4. You’ll need three separate bowls. In one bowl, add the flour. Whisk to egg in the second bowl and add the panko bread crumbs to the third. Slice the goat cheese round into 1/2-inch segments (and pack with your hands if needed to help the rounds stay together).
  5. Toss each round gently in the flour to coat. Dip in the egg, turning until fully covered. Last, toss in the panko until fully covered. (Press with your fingers lightly to get it to stick).
  6. Add the rounds to the hot oil. Fry 30 seconds (or until deep brown) on each side. Repeat in batches until all the rounds have been fried. Add to the salad. Drizzle with vinaigrette and serve while goat cheese is still warm.
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