This Mediterranean Orzo Salad with Chèvre recipe is sponsored by Montchèvre, but the content and opinions are my own. Thank you for reading and supporting the brands that make Savoir Faire possible.
I don’t know about you, but I love fresh goat cheese. I usually have it with toast and honey or jam for breakfast, with pizzas, crostini, bruschettes, and salads as today’s Mediterranean orzo salad with chèvre!
The simplest soups become a gourmet delight by adding some fresh goat cheese crumbles or pearls (that you can easily make with your hands). Its mild flavor and creamy texture makes fresh goat cheese ideal for all kinds of spreads: with herbs, herbs and garlic, sundried tomatoes, marmalades… you name it!
It’s a great ingredient and because of that I didn’t think twice when Montchèvre approached me to create a recipe using crumbled fresh goat cheese! After all there is always fresh goat cheese on my fridge. I’m a cheese person and I can say that besides its versatility, I love fresh goat cheese because I find it easier to digest that any other cheeses, it must be because it has less lactose.
In addition, fresh goat cheese is a great source of protein, calcium and vitamins Besides, Montchèvre is made with fresh, high quality goat’s milk from local, independent family farmers.
Montchèvre is available at your local grocery store. Just look at the cheese department, not the regular cheeses though, but the gourmet side.
Before sharing today’s my recipe, I want to list a few of my favorite goat cheese recipes:
Butternut Squash and Sweet Potato Soup.
Broccoli Soup with Goat Cheese.
Butternut Squash and Sweet Potato
Chèvre, Strawberry and Basil Bruscchetta.
Crustless Spinach and Goat Cheese Quiche.
Flatbread Pizza with Goat Cheese and Figs.
Goat Cheese, Basil Pesto and Roasted Tomato Crostini.
Grilled Peaches Flatbread with Goat Cheese.
Roasted Beets with Thyme and Goat Cheese.
Roasted Veggies Soups with Goat Cheese.
Roasted Tomato Soup with Goat Cheese.
Strawberries with Goat Cheese Mousse.
Zucchini Soup with Goat Cheese Pearls.
Without further ado, following is my Mediterranean orzo salad with chévre. I hope you like it.
Mediterranean Orzo Salad with Chévre
Ingredients
- 1 cup orzo cooked al dente and strained
- 1 cup tomatoes finely diced
- 3/4 cup Monchévre fresh goat cheese crumbled
- ½ cup red onion finely chopped
- 1/4 cup black olives pitted and sliced
- 2 tablespoons of fresh oregano leaves
- Coarse sea salt
- Extra virgin olive oil
Instructions
- Put all the ingredients in a bowl and combine.
- Refrigerate for al least 30 minutes before serving.
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I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos.
