Prep 20 mins
Cook 1 hr
An adaptation of a wonderful salad by Rozanne Gold, a favorite cookbook author. The checkerboard happens when small cubes of tomato are tossed with the orzo. Goat cheese melted into the warm pasta makes it luscious. Cook time is resting time.
- 226.79 g medium-sized ripe fresh tomatoes
- coarse salt
- fresh ground black pepper
- 3.69 ml fresh thyme leave
- 85.04 g soft mild goat cheese
- 113.39 g uncooked orzo pasta
- Cut the tomatoes into 1/3" cubes; place in a bowl and sprinkle with salt, pepper and thyme leaves; set aside at room temperature for 1 hour.
- Boil orzo in salted water until tender; drain and return to the pot off the heat; stir until moisture is evaporated; add goat cheese and stir until melted.
- Add half of the tomatoes and all the juices; toss gently to combine and season with salt to taste; pour salad onto serving platter and top with remaining tomatoes.
- Serve warm or at room temperature.
This was wonderful! So little effort for such great flavor. I used cherry tomatoes just because I think they are a little sweeter. I was amazed at how much "juice" came off the tomatoes after they sat for an hour. The goat cheese made it creamy and tangy. Big hit with my family. Thanks sugarpea!
This was absolutely delicious. I topped it with a number of poached shrimp to make a wonderful light meal. I cannot wait to make this in the summer when my garden will provide the tomatoes. Without the shrimp it would be a lovely side. I will also experiment with herbs - fresh oregano or tarragon would go very well with the goat cheese and tomatoes.