Strawberry Salad with Goat Cheese, Black Olives, and Basil

(from koshka’s recipe box)


Categories: Italian, goat cheese, salad, strawberries


  • 1 large head frisée lettuce, cut into bite-size pieces
  • About 3 dozen small strawberries, hulled
  • 1/2 cup small black olives, such as Niçoise, pitted
  • A handful of basil leaves, cut into thin strips, plus 4 nice-looking whole sprigs for garnish
  • 4 2-ounce Crottin goat cheeses (small round French goat-cheese disks)
  • For the vinaigrette:
  • 1 tablespoon fresh lemon juice
  • A pinch of sugar
  • Salt
  • Freshly ground black pepper
  • 1 small garlic clove, peeled and lightly crushed
  • 4 tablespoons extra-virgin olive oil


  1. Preheat the broiler.

  2. In a large salad bowl, combine the frisée, strawberries, olives, and basil. Set out 4 small salad plates

  3. In a small bowl, whisk together all the ingredients for the vinaigrette until well blended.

  4. Place the Crottins on a small sheet pan and set them under the broiler, about 4 inches from the heat source, until they’ve softened and are very lightly browned on top, about 3 minutes.

  5. Pour the vinaigrette over the salad and toss. Divide the salad up onto the 4 plates and place a Crottin in the middle of each. Garnish with basil sprigs, and serve right away.

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