I found the recipe that inspired this one online.  I really wanted to use the goat cheese we had in the fridge, but I also didn’t want to have to go out and buy any other ingredients.  The recipe I found is very different now, because I substituted what I had on hand for many of the ingredients listed.

Be prepared – this is an enormous salad!  In fact, it is really more than a salad, if your definition of a salad is a small, hardly satisfying plate of raw veggies.  It is, as my brother called it, “Quite as salad”.  But, like a good salad, it is extremely refreshing on a hot summer day and requires minimal cooking.

Feel free to use this recipe as a base for your own creation.  Make as many alterations as you want, as I did with the original recipe I found.



Goat Cheese Rounds

  1. 2 Tablespoons sesame seeds
  2. 2 teaspoons ground cumin
  3. 1 ½ teaspoons paprika
  4. 1 teaspoon thyme
  5. ¼ teaspoon salt
  6. 1/8 teaspoon ground black pepper
  7. 11-inch log chilled, soft, fresh goat cheese


  1. 2 Tablespoons red wine vinegar
  2. ¼ white onion, minced
  3. 1 teaspoon thyme
  4. 1 teaspoon Dijon mustard
  5. 5 Tablespoons extra-virgin olive oil
  6. pinch salt (optional)
  7. pinch black pepper (optional)


  1. 1 pound potatoes, or 2 large potatoes, chopped into 1-inch pieces
  2. 1 pound snap peas
  3. 1 small head romaine lettuce
  4. 1 Tablespoon dried basil
  5. 2 tomatoes, cut into 8ths
  6. 1 can black olives



Goat Cheese Rounds (can be done ahead)

  1. Mix first six ingredients together in small bowl.
  2. Cut goat cheese log into about 16 rounds, don’t worry if it crumbles a little.
  3. Dip the goat cheese pieces into mixture and coat well.
  4. Place on a plate and chill until ready to serve.  Bring to room temperature before serving.

Dressing (can be done ahead)

  1. Whisk first four ingredients in small bowl.
  2. Whisk in olive oil one tablespoon at a time.
  3. Salt and pepper to taste.
  4. Cover and refrigerate.  Rewhisk right before serving.

Salad (first 4 steps can be done ahead)

  1. Steam potatoes 10 minutes, or until just tender.
  2. Transfer to plate and cool.
  3. Steam peas for 5 minute, so that they are still crisp.
  4. Chill both.
  5. Add lettuce and basil to a large bowl.
  6. Add half of the dressing and toss.
  7. Add potatoes and peas and rest of dressing.  Toss.
  8. Transfer to large platter or shallow bowl.
  9. Scatter tomatoes and olives over salad.
  10. Surround with goat cheese rounds.


This is a huge salad, making around 6 main-course servings.  It is also very filling, thanks to the potatoes.


- Laura ‘16