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Greek salad with goats’ cheese

4 servings 20 minutes


  • 8 slices of IQF Goat Cheese
  • 1/2 cucumber
  • 1/2 red pepper
  • 4 small artichokes
  • 8 cherry tomatoes
  • 2 sprigs of mint
  • 12 Greek black olives
  • 20 g of caperberries
  • 200 g of mixed salad leaves
  • 1 tsp of balsamic vinegar
  • 1 tbsp of olive oil
  • Freshly-ground pepper
  • Salt


Cut the artichoke hearts into four, then cut the cherry tomatoes in thin slices and finally cut the red pepper into cubes.
Peel the cucumber and use a melon baller to scoop out balls of it.
Put the oil and balsamic vinegar in a salad bowl.
Season with salt and pepper.
Mix the vegetables, olives and caperberries in a salad bowl and refrigerate.
When ready to serve, divide the salad between 4 plates and top with the fresh mint and marinated vegetable mixture, then place 2 slices of goats’ cheese on each dish.

Recipe made with IQF :

Goat’s Cheese slices – Unripened

Discs of deliciously smooth goat cheese with a creamy, slightly citrussy taste.