To recreate this at home, focus on using high-quality ingredients, and you’ll quickly understand why the French adore this salad so much.

What is a French Warm Goat Cheese Salad?

If you are a goat cheese lover like me, you’re in for a treat! Whenever I want a quick, satisfying lunch in the Spring or Summer and have some bread on hand, this is one of my go-to choices.

Warm Goat Cheese Salad (Salade de Chèvre Chaud) is a beloved classic found in French bistros across the country. This elegant salad features a bed of crisp lettuce, juicy tomatoes, salty lardons, and crunchy walnuts—all crowned by the pièce de résistance: warm, melty goat cheese toasts.

Some modern variations of this salad involve breading and frying the goat cheese. But the traditional and most widely served version keeps it simple with the cheese gently warmed atop slices of toasted bread. And this is my favourite version as well!

This salad is what we call in France, a salade composée—a French salad that is not tossed but carefully arranged on each plate for an elegant presentation. Unlike basic side salads, salades composées in France are designed to be satisfying – balancing proteins, carbs and fresh vegetables for a complete meal.

Interested in more Salades Composées recipes? Try my Classic Parisian Salad (Salade Parisienne), my Niçoise Salad and my Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise).

Ingredients you’ll need for a Warm Goat Cheese Salad

With simple ingredients, this is a great recipe to make at home to help bring a taste of France! Here is a run down of the ingredients you will need.

• Goat cheese. Choose a ripened goat cheese log or wheel, with a rind and a creamy center. Read more about the right goat cheese to pick in the chapter below.
• Fresh country bread or baguette. To make the goat cheese toasts, you need 6 slices of fresh crusty white bread. Country bread or baguette are traditionally used in France.
• Lardons or bacon. In France, we use “lardons” for this salad: thick, smoked bacon sliced into matchsticks. They are readily available in packages in all grocery stores. To make your own outside of France, cut bacon strips into ¼” (0.65cm) thick sticks
• Walnuts. A handful of toasted walnuts to add some crunch.
• Tomato. One large ripe tomato cut in wedges.
• Lettuce. Traditionally, we use Lettuce for this salad: Red Oak, Batavia, Romaine or Frisée are all great options here. I don’t recommend using Iceberg lettuce which is too crisp.
• Parsley. The plates are sprinkled with some fresh parsley at the end for color and freshness.
• French vinaigrette. This salad is dressed with a classic French vinaigrette. See this post for a complete run-down of how to make your own French vinaigrette.

Preparing the toasts with ripened goat cheese and fresh country bread.

Choosing the right goat cheese

Goat cheese takes center stage in this salad, so it’s worth investing in a high-quality one. But not just any good goat cheese! Let’s take a moment to see together which variety is best and why it makes all the difference.  

• Which goat cheese is best for a goat cheese salad?

For a classic French Warm Goat Cheese Salad (Salade de Chèvre Chaud), the best goat cheese to use is a ripened goat cheese, with a rind and a creamy center. It tastes more robust than fresh goat cheese and its creamy center melts beautifully while the outer rind keeps it from oozing out everywhere. Key!

Ripened goat cheeses are usually sold as logs that you can slice in large coins, or as “crottins” (small cylindrical shapes) that can be halved lengthwise. Both shapes are great for melting on toasts. I find that 60g of goat cheese (divided in 3 x 20g slices) is a good portion per person.

If you can only find a large wheel of goat cheese to slice in wedges, no problem. Just watch the toasts more carefully as they bake, so the creamy inside doesn’t ooze out too much.

• Where to shop for ripened goat cheese?

To buy the best quality ripened goat cheeses, I recommend going to a specialty cheese shop that offers artisanal and sometimes imported cheeses. This is where you find the best varieties!

Some French goat cheese names to look for:  

• Selles-sur-Cher: A goat cheese from Val de Loire which melts beautifully. Perfect for toasts!
• Crottin de Chavignol: One of most imported French goat cheeses with delicious nutty notes.
• Picodon: A stronger-flavored goat cheese from the South of France.
• Chabichou: A firmer goat cheese produced in Poitou, in western France.
• Pélardon: A small, delicate cheese from the Languedoc region, with a rich, tangy taste.

Also, most goat cheeses imported from France carry an AOP (Appellation d’Origine Protégée) seal, ensuring their authentic origin and exceptional quality. So even if you can’t find one of the 5 names above, try to get one with an AOP seal.

That said, most supermarkets in the US, like Whole Foods and Trader Joe’s, now carry a good selection of ripened goat cheeses, which are a touch more affordable. Look for some good-rated options like Bonne Bouche and Bijou crotins from Vermont Creamery and  Humboltd Fog from Cypress Grove.

• Can I use fresh goat cheese instead?

I know unpasteurized, ripened goat cheeses can be difficult to find outside of France. So as a substitute, yes, you can more easily find a soft, unripened goat cheese – labelled as “fresh” goat cheese. This one doesn’t have a rind nor a creamy inside, and has a more neutral taste.

Although not traditional, fresh logs work fine too here! You can easily spread a slice on the bread and grill it in the oven. The texture won’t get as melty as with ripened goat cheese, but it still tastes delicious.

Some brands I recommend in the US are Laura Chenel and Montchevre.

More Frequently Asked Questions

• Can this salad be prepared ahead of time?

Yes, absolutely, this is a great salad to prepare ahead. You can assemble the salad components onto the plates up to 2 hours before serving. Bake the goat cheese toasts, dress with vinaigrette and season to taste just before serving.

• What to serve this Warm Goat Cheese Salad with?

This salad is a whole balanced dish in itself, so it is meant to be served as a main. For starter, you can serve some French-style Deviled Eggs (Oeufs Mimosa) or a Cream of Cauliflower Soup. And for dessert, why not indulge in a Classic French Chocolate Mousse or a Classic French Strawberry Tart.

Notes & Substitutions

• Before popping the goat cheese toasts into the oven, I like to drizzle them with olive oil. Feel free to get creative—try pine nut oil, hazelnut oil, balsamic vinegar, or even a touch of honey for extra flavor!
• Instead of tomato wedges, you can use 6–8 cherry tomatoes per plate for a slightly sweeter bite.
• Once you’ve tried this warm goat cheese salad, don’t hesitate to switch things up! Blue cheese or brie make fantastic alternatives—just as delicious in their own way. Or why not make three toasts, each with a different cheese?

I hope you’ll enjoy this Warm Goat Cheese Salad (Salade de Chèvre Chaud) as much as I do! And if you have any questions, please leave a comment. 

French Warm Goat Cheese Salad (Salade de Chèvre Chaud)

Print Recipe

Serves: 2 Prep Time: 15 Minutes Cooking Time: 11 Minutes 11 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

5oz (120g) ripened goat cheese, cut in 6 x 20g slices
6 slices country bread or baguette
1 tbsp (15ml) extra virgin olive oil
¼ tsp freshly ground black pepper
3.5oz (100g) lardons or bacon strips, cut into matchsticks
1/3 cup (40g) walnuts, roughly chopped
1 large tomato
1/2 medium sized lettuce (Batavia, Romaine or Frisée)
1 tbsp fresh parsley
¼ cup French vinaigrette, for serving.

Instructions

1. Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a baking sheet with parchment paper.
2. In a frying pan, fry the lardons (or bacon strips, cut into matchsticks) for 5 minutes, until crisp. Set the lardons aside, without washing the pan. Add the chopped walnuts to the pan and warm them for 2 minutes until they smell toasty. Set aside.
3. Cut the tomato into wedges. Wash and dry the salad, plucking the leaves and hand-tearing them into large pieces.
4. Cut the goat cheese into 6 coins and place each onto its own slice of bread. Season with black pepper and top each toast with a drizzle of olive oil. Place toasts onto prepared baking sheet and bake for 10 minutes, finishing with 1 minute under the broiler.
5. Meanwhile, assemble the salad. Divide the salad pieces onto 2 salad plates. Top with equal parts of tomato wedges, cooked lardons and toasted walnuts. Sprinkle with fresh parsley and about 2 tablespoons of Vinaigrette on each plate.
6. Top with the goat cheese toasts right out of the oven, serve immediately.

The post French Warm Goat Cheese Salad (Salade de Chèvre Chaud) appeared first on Pardon Your French.

About Heirloom Tomatoes

Heirloom tomatoes are known in French as “Tomates d’Antan” – translating literally to “yesteryear tomatoes”. Heirloom tomatoes have their peak season in mid to late summer. They come in beautiful colors, such as red, yellow, green, and sometimes even dark red (referred to as black). 

Dark red “Tomates D’Antan” (heirloom tomatoes) from my hometown’s market in Brittany.

So, what are heirloom tomatoes, really?

It is their seeds that sets them apart. Unlike most “commercial” varieties, heirloom tomato seeds are passed down from one season to the other. Farmers often manually pick the seeds from the plants that gave the best tomatoes and/or choose to select them by traits, such as taste or juiciness.

Other times, farmers simply let their plants be pollinated naturally (by insects, wind…). In essence, heirloom tomatoes are the result of non-scientific modification. And because these tomatoes are grown with their best taste in mind (and not appearance, nor consistency in size), they grow in various shapes and colors, and they taste much better as well. 

My tips when shopping for ripe, in-season tomatoes: 

• Lift them – a medium to large tomato should feel heavy for its size.  
• Gently press on them – perfectly ripe tomatoes should have a slight bit of give, but they shouldn’t be soft. Remember they’ll continue to ripen on your counter. 
• Look for tomatoes that are uniformly ripe with no pale spots, cracks or bruises. 
• Smell them – Ripe tomatoes should smell floral. If you can’t smell anything, this likely means the tomato is under ripe. 

To make this Heirloom Tomato Bread salad ahead

I love that you can prepare all the components of this salad ahead and assemble it just before serving. You can start by preparing the vinaigrette. It can be made a few hours ahead, or longer, and kept tightly covered in the fridge. You can then prepare the croutons and keep them uncovered, spread over a plate. You can then slice the tomatoes, season them, and place them in the bowl.

Right before serving, toss the tomatoes with the fresh herbs, the vinaigrette and sprinkle the croutons over top, right before serving – you want the croutons to still be crunchy when you serve. After a few minutes, the croutons will naturally soak in the vinaigrette and soften; which can remind of the texture of an Italian Panzanella salad (traditionally made with wet bread). 

Cooking tips: 

• Heirloom tomatoes are more delicate than “classic” tomatoes. Handle and cut them with care. 
• For homemade croutons that will crisp up nicely, use a day-old, sturdy loaf of bread. French, Italian, or even a sourdough boule or a baguette are all good options. Avoid using soft white breads, like dinner rolls or pre-sliced white bread.
• Basil, parsley, and chive are great combinations of fresh summer herbs in this salad. If you are comfortable, feel free to get creative with other herbs. Fresh tarragon or chervil work great here too. 

I hope you’ll love this Heirloom Tomato Bread Salad as much as I do! If you have any questions, please leave a comment. 

Heirloom Tomato Bread Salad with Fresh Herbs

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 3 Minutes 3 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

2lbs (900g) ripe heirloom tomatoes, washed and chopped in half wedges
6-8 basil leaves, chopped
1/4 bunch parsley (curly or flat), stemmed and chopped
1/4 bunch chive, chopped
Salt and freshly ground black pepper to taste

¼ cup French Vinaigrette

For the croutons:
1 tsp unsalted butter
1 cup cubed day-old bread, such as a sourdough boule, a baguette, or any French or Italian loaf
1/4 tsp fine sea salt

Instructions

Step 1 - Make the Croutons. In a medium skillet or frying pan, melt the butter over medium heat. When it foams, add the bread and salt. Cook, stirring frequently, until golden, about 3 to 5 minutes. Remove from heat and set aside on a plate. The croutons will continue to crisp up as they cool.

Step 2 – Place the tomato slices in a large serving bowl and season with salt and pepper to taste. Toss with the fresh herbs and the vinaigrette (up to ¼ cup – less if you want). Right before serving, top off with the croutons.

The post Heirloom Tomato Bread Salad with Fresh Herbs appeared first on Pardon Your French.

As I was saying on my last Instagram post, this Tomato Trio and Dijon Mustard Tart was one the first savory dishes I ever learned to make, as a child in France (and I am sure this is the case for a lot of French kids). Since then, it remained as one of my favorite summer tarts to create. When late summer peaks and tomatoes are finally red, ripe and ready, this recipe is always on my mind. 

Most classic recipes for this tart will use only one kind of tomato, but I like to use three different kinds (heirloom, round and cherry) to create more textures and sweetness. You can also use yellow tomatoes (less acidic and sweeter) for even more sweetness, or green tomatoes (firmer and more tart) for new flavours.

Spreading a layer of Dijon Originale Mustard at the base of the tart is so simple, but a real game changer. It makes all the difference between an average tomato tart and one that will leave you dreaming about it for days. As for the amount of Dijon Mustard, just know that the French LOVE their Dijon. So, if you want to do it the real way, 2 or even 3 tablespoons will be the minimum. If you are a bit shy about it, one tablespoon will still provide you the right amount of tang without the nose-scratching effect.

As far as I can remember, Dijon Mustard has always been in my top 3 favorite condiments. Cooked in a recipe or enjoyed as a small dollop on the side of your plate, Dijon mustard brings such a distinctive tang to any dish. It is one of those truly unique French tastes that just can’t be replicated. Like biting into a small “cornichon” (crunchy gherkin) or a piece of French camembert, there is no possible substitute – you just have to get the original!

As a French expat in Canada, Maille is one of my go-to brands when I feel nostalgic and yearn for a taste of France (and this is not a sponsored post, I genuinely love Maille Dijon Mustards!).

For the flaky crust, I did it the way most French home cooks do it nowadays: with a store-bought crust. But of course, if you have the time and dedication, making a homemade pastry crust will go a long way (I recommend this great recipe from “The cooking lessons from TheKitchn”)

On any flaky crust (store-bought or home-made), the sweetness of the ripe tomatoes and the tanginess of the Dijon Mustard is a true match made in heaven. A sprinkle of herbs de Provence and a splash of olive oil is all you’ll need to make the tart complete.

This Tomato Trio and Dijon Mustard Tart is a such a beloved, classic late-summer dinner in France. It can be enjoyed warm or cold, as a shareable appetizer (slice it up) or as a main with a green salad. 

Bon appétit!

Tomato Trio and Dijon Mustard Tart

Print Recipe

Serves: 6 Prep Time: 10 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

1 puff pastry crust square (9x9)
1 Beefsteak tomato (such as Caspian Pink or Brandywine Pink)
2 round medium-size salad tomatoes (such as Costoluto Genovese)
5 cherry tomatoes
30gr of grated parmesan cheese.
3 tablespoons of Dijon Mustard (French-style) or 1 tablespoon (non-French-style)
1 teaspoon Herbs de Provence
½ tablespoon olive oil
Salt, pepper (to taste)

Instructions

Preheat your oven to 410°F.

Lay the puff pastry flat on a baking sheet, on top of a baking tray.

Slice the beefsteak tomatoes and round tomatoes evenly (1/2 inch slices) and lay them flat on sheets of paper towel for a few minutes, so the juices get absorbed a bit. Cut the cherry tomatoes in half.

Spread 1-3 tablespoons of Dijon mustard over the pastry, leaving a small border all around. Sprinkle with parmesan cheese all over. Spread the tomato slices evenly all over the pastry square, trying not to overlap them. Sprinkle herbs de Provence, and salt and pepper to taste.

Bake for 30 minutes, until pastry looks crispy and golden. Let cool down on a rack for a few minutes.

Before serving, drizzle with olive oil. Enjoy it warm or at room temperature.

The post Tomato Trio and Dijon Mustard Tart appeared first on Pardon Your French.