Tapas isn’t only about fried or baked bites. Sometimes the dish that ties everything together is a salad that’s hearty enough to stand on its own but light enough to refresh the palate. This warm goat cheese salad does exactly that. With creamy discs of goat cheese warmed until just soft, crunchy walnuts for texture, and sweet piquillo peppers for colour and depth, it’s balanced and satisfying.
The first time I made this salad, I used it as the “bridge” between heavier dishes like croquettes and lighter plates like olives. It brought everything into harmony. The goat cheese adds richness, the peppers bring a Spanish touch, and the walnuts lend crunch that makes every bite more interesting.
The Appeal of Goat Cheese in Tapas
Goat cheese is versatile in Spanish cooking. Fresh versions are mild and tangy, while semi-cured styles carry more structure and bite. When warmed, goat cheese becomes creamy without losing its shape, making it perfect for salads where you want contrast between cool greens and rich cheese.
Pairing it with piquillo peppers—a Basque staple known for their gentle sweetness—adds a distinct Spanish character. Walnuts, often used in rustic cooking across Spain, complete the trio. For more on how goat cheeses feature in tapas culture, you’ll find detailed notes in my delicious cheese tapas recipe blog.
Ingredients
- 200g fresh goat cheese log, sliced into 1.5cm discs
- 150g mixed salad leaves (rocket, lamb’s lettuce, or similar)
- 100g roasted piquillo peppers, sliced into strips
- 50g walnuts, lightly toasted
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- ½ tsp Dijon mustard
- ½ tsp honey
- Sea salt and cracked black pepper
Ingredient Notes
Choose a fresh goat cheese log with a rind—it holds its shape better when warmed. Very soft cheeses can melt too quickly and lose definition.
For piquillo peppers, buy them roasted and preserved in jars. They’re sweet, smoky, and instantly lift the salad. If you can’t find them, roasted red peppers are a good substitute, though they lack the same Basque flair.
Instructions
Preheat the grill or oven to medium-high heat. Place the goat cheese discs on a lined baking tray and warm for 5–7 minutes until just soft but still holding their shape.
Meanwhile, whisk together olive oil, sherry vinegar, mustard, honey, salt, and pepper to make a dressing. Toss the salad leaves lightly in the dressing and arrange on a platter. Scatter over sliced piquillo peppers and walnuts. Gently place the warm goat cheese discs on top and serve immediately.
Cooking Techniques and Recommendations
Warm the goat cheese gently. You want it soft and creamy, not melted into a puddle. A hot grill or oven works best for an even finish. Toast the walnuts briefly in a dry pan. This brings out their flavour and gives them a satisfying crunch that balances the creaminess of the cheese.
What to Serve with Warm Goat Cheese Salad
This salad is a brilliant counterpoint to richer dishes like Warm Provolone Español with Garlic Toast and Chilli Oil or Queso de Murcia al Vino with Honeyed Almonds. It cuts through richness and refreshes the palate. It also works alongside lighter bites like Crispy Manchego Cheese Chips with Rosemary and Sea Salt or Crispy Mahón Cheese Crostini with Roasted Peppers, keeping the table varied in textures and flavours.
Wine and Beer Pairings
A crisp Verdejo from Rueda is an excellent choice, with citrus and herb notes that mirror the freshness of the salad. Alternatively, a dry rosado from Navarra enhances the sweetness of the piquillo peppers. For beer, a wheat beer with subtle spice pairs beautifully with goat cheese, while a light pilsner adds refreshing contrast to the richness of walnuts and cheese.
Frequently Asked Questions
Can I make this salad ahead of time?
You can prepare the leaves, peppers, walnuts, and dressing ahead. Warm the cheese and assemble just before serving. For other easy make-ahead dishes, try my Juicy Goat Cheese Stuffed Piquillo Peppers for Tapas.
Do I have to use piquillo peppers?
They’re traditional and distinctive, but roasted red peppers work if needed. The flavour will be less nuanced but still delicious.
Can I swap walnuts for another nut?
Yes, almonds or hazelnuts make good substitutes. Each brings its own character, so feel free to experiment.
What greens are best?
Rocket adds pepperiness, lamb’s lettuce is mild, and mixed leaves give balance. Use what’s fresh and in season.
Tips for Success with Goat Cheese Salad
Serve immediately after adding warm cheese. If left too long, the cheese cools and firms, and the salad loses its intended contrast. Dress the leaves lightly. Too much dressing makes them wilt, while a thin coating keeps them vibrant and crisp.
Recipe Variation Suggestions
Add thin slices of apple or pear to the salad for extra freshness. The fruit complements goat cheese beautifully and makes the dish feel seasonal. Or drizzle a little balsamic glaze over the finished salad. It adds colour and a sweet tang that works especially well with walnuts.
Storage and Reheating for Spanish Cheese Tapas with Goat Cheese Salad
This salad is best enjoyed fresh. Leftovers don’t keep well once assembled, as the leaves wilt and the cheese cools. If you need to prepare in advance, keep all components separate and assemble just before serving.
Warm Goat Cheese Salad with Walnuts and Piquillo Peppers
Ingredients
- 200 g Goat's Cheese log, sliced into 1.5cm discs
- 150 g Salad leafs mixed, rocket, lamb’s lettuce, or similar
- 100 g Piquillo peppers roasted, sliced into strips
- 50 g Walnuts lightly toasted
- 2 tbsp Olive oil extra virgin
- 1 tbsp Sherry vinegar
- ½ tsp Dijon mustard
- ½ tsp Honey
- Sea salt to taste
- Black pepper Freshly ground, to taste
Instructions
- Preheat the grill or oven to medium-high heat. Place the goat cheese discs on a lined baking tray and warm for 5–7 minutes until just soft but still holding their shape.
- Meanwhile, whisk together olive oil, sherry vinegar, mustard, honey, salt, and pepper to make a dressing. Toss the salad leaves lightly in the dressing and arrange on a platter. Scatter over sliced piquillo peppers and walnuts. Gently place the warm goat cheese discs on top and serve immediately.