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Easy Mediterranean Goat Cheese Salad
A vibrant mediterranean goat cheese salad with roasted eggplant, tomatoes, fresh cilantro, and creamy goat cheese. Bright, herb‑forward, and perfect for summer lunches.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people
Calories per serving 320 kcal
Ingredients
Salad
- 1 medium eggplant cut into chunks
- olive oil
- 1 large tomato or 1 cup cherry tomatoes, chopped
- 1 large handful fresh cilantro whole leaves, not chopped
- 3 to 4 tbsp soft goat cheese
- 1 tbsp mixed seeds (sunflower, sesame, pumpkin)
- a handful croutons or toasted bread cubes
- pepper
- salt
Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 small clove garlic grated
- pepper
- salt
Instructions
Roast the eggplant
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Preheat your oven to 400°F (200°C). Toss the eggplant chunks with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20 to 25 minutes, until soft and lightly caramelized.
Make the dressing
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Whisk together the olive oil, balsamic vinegar, mustard, garlic (if using), salt, and pepper. Taste and adjust the seasoning.
Assemble the base
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Place the fresh cilantro leaves in a large bowl. Add the chopped tomatoes and croutons, if using. Drizzle with a little dressing and toss gently.
Add the warm eggplant
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Spoon the roasted eggplant over the cilantro and tomatoes while still warm.
Finish with goat cheese and seeds
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Add dollops of soft goat cheese and sprinkle the seeds over the top.
Serve immediately
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The contrast of warm eggplant, cool herbs, creamy cheese, and crunchy seeds is best right away.
