Salade de Chèvre Chaud (French Warm Goat's Cheese Salad)
Crisp toasts topped with melting goat's cheese and honey-free thyme, on a bed of dressed salad leaves, a bistro classic.
Made with Basic vinaigrette. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £1.52 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the grill to high. Lay the baguette slices on a baking tray and toast one side for 1 to 2 minutes until golden.
1 min 30 s - 2
Turn the slices over and brush lightly with olive oil. Put a round of goat's cheese on each and sprinkle with thyme.
- 3
Grill for 2 to 3 minutes, until the cheese is soft and lightly golden on top. Watch closely as it browns fast.
2 min 30 s - 4
While the toasts grill, toss the salad leaves and tomatoes with your ready made basic vinaigrette (see the base recipe) in a large bowl.
- 5
Divide the salad between four plates and top each with two hot cheese toasts. Serve straight away.
Tips
- Use a goat's cheese log with the rind on. It holds its shape under the grill.
- Do not dress the leaves until the toasts are nearly done, or they wilt.
- Add toasted pumpkin seeds or sliced pear for extra crunch and sweetness.
Storing and freezing
Eat straight away. Leftover toasts keep 1 day in the fridge but go chewy, so make only as many as you need.
Questions
Can I make it gluten free?
Yes. Use slices of gluten free baguette or bread, toasted the same way. The cheese and dressing are already gluten free.
What cheese can I use instead of goat's?
A firm sheep's cheese or Camembert slices also melt well. The salad is traditionally made with a rind covered goat's cheese such as Crottin or Sainte-Maure.
Can I prepare it ahead?
Prepare the toasts up to the cheese stage and chill them for 2 hours. Grill just before serving and dress the salad at the last minute.
More made with basic vinaigrette
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.