Checkerboard Orzo Salad
photo by duonyte
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 8 ounces medium-sized ripe fresh tomatoes
- coarse salt
- fresh ground black pepper
- 3⁄4 teaspoon fresh thyme leave
- 3 ounces soft mild goat cheese
- 4 ounces uncooked orzo pasta
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.