Vegetable Salad with Goat Cheese Recipe

Name: Vegetable Salad with Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 small red-skinned potatoes, cut into 1/4-inch-thick rounds (about 14 ounces); 1/2 cup pitted Kalamata olives or other brine-cured black olives; 6 anchovy fillets; 1 tablespoon drained capers; 1 garlic clove; 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; 4 green onions (white and pale green parts only), thinly sliced; 5 teaspoons chopped fennel fronds (optional); 4 medium-size ripe tomatoes, cut into 1/2-inch-thick wedges; 1/2 English hothouse cucumber, halved lengthwise, seeded, sliced crosswise; 4 ounces soft fresh goat cheese (such as Montrachet), coarsely crumbled; Fresh basil sprigs

Servings: persons

12 small red-skinned potatoes, cut into 1/4-inch-thick rounds (about 14 ounces)
1/2 cup pitted Kalamata olives or other brine-cured black olives
6 anchovy fillets
1 tablespoon drained capers
1 garlic clove
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
4 green onions (white and pale green parts only), thinly sliced
5 teaspoons chopped fennel fronds (optional)
4 medium-size ripe tomatoes, cut into 1/2-inch-thick wedges
1/2 English hothouse cucumber, halved lengthwise, seeded, sliced crosswise
4 ounces soft fresh goat cheese (such as Montrachet), coarsely crumbled
Fresh basil sprigs

1
Steam potatoes until tender, about 10 minutes.
2
Cool completely.
3
Blend olives, anchovies, capers and garlic in processor until coarsely pureed.
4
Gradually blend in oil, then lemon juice.
5
Transfer mixture to large bowl.
6
Add green onions and fennel fronds, if desired; stir to blend.
7
Season olive mixture with salt and pepper.
8
Add tomatoes, cucumber and potatoes to olive mixture.
9
Toss to coat.
10
Season salad to taste with salt and pepper.
11
Sprinkle goat cheese over salad.
12
Garnish with basil sprigs and serve.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 small red-skinned potatoes, cut into 1/4-inch-thick rounds (about 14 ounces), 1/2 cup pitted Kalamata olives or other brine-cured black olives, 6 anchovy fillets, 1 tablespoon drained capers, and more.

Yes, Vegetable Salad with Goat Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vegetable Salad with Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions