French Bistro Salad

Recipe from

Serve this salad with a slice of warm quiche or a bowl of French onion soup for a perfect brunch.

Prep Time

20 minutes

Cook Time

40 minutes


4 Servings


1⁄4 cup olive oil, extra virgin (plus 1 tbsp for baguette)
2 tablespoons white wine vinegar
1 teaspoon basil, dried
1 scallion (white section, minced)
1 tablespoon lemon zest
1 pinch red pepper flakes
1⁄4 teaspoon salt
1⁄2 teaspoon black pepper, freshly ground
4 ounces cheese, chèvre (cut into 8 rounds)
1 baguette (cut into eight 1-inch sections)
4 ounces arugula
1⁄2 cup tomato, cherry (halved)
4 slices bacon (cooked and crumbled)


Place chèvre slices in a glass or ceramic storage dish, then pour the vinaigrette over the cheese. Cover and refrigerate until time to serve (between one and eight hours).

Preheat the oven to 350 F. Remove the cheese slices from the vinaigrette and place them on a plate, gently wiping the extra vinaigrette and herbs back into the storage dish to reserve.

Line a sheet pan with foil. Pour about a tablespoon of olive oil in a cup and use it to brush the baguette slices. Place the baguette slices on the pan and bake for four minutes to toast. Take out the pan and preheat the broiler.

In a large bowl, toss the arugula and tomatoes with the reserved marinade and spread on a platter or on four dinner plates.

Top each baguette slice with a slice of marinated cheese and broil for about two minutes, until the cheese starts to melt. Arrange the toasts around the salad, and sprinkle the salads with crumbled bacon.


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