MMatty Matheson calls this his go-to salad: simple, flavoruful and perfect for home cooks who want something impressive without fuss. “This is a tasty Mediterranean shovel-fest salad,” Matty says. “You will be the most fantastic kids at the function. Whoever pulls up with this is going to be bringing something.”
With fresh zucchini, cherry tomatoes, herbs, and creamy goat cheese tossed with perfectly cooked orzo, this salad is versatile enough for a side or main, and pairs beautifully with grilled chicken or lamb chops. It embodies Matty’s philosophy: approachable recipes with bold flavors, inspired by personal stories and everyday ingredients.
Matty’s Tip
“This salad is a personal favorite—simple, fresh, and guaranteed to impress,” says Matty. “It’s about enjoying good food with friends, and using what’s in your kitchen.”
Read our interview with Matty Matheson HERE.
Matty Matheson's Orzo and Goat Cheese Salad
Ingredients
- 1 cup dried orzo pasta
- 1 medium zucchini cut into halved coins that are ¼ in (6 mm) thick
- 6 tbsp extra-virgin olive oil divided
- kosher salt and freshly cracked black pepper
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove minced
- 1 cup cherry tomatoes halved
- ¾ cup crumbled goat cheese 3 oz
- 2 tbsp chopped basil leaves
- 2 tbsp chopped tarragon
- 2 tbsp chopped parsley
Instructions
- Bring small pot of salted water to a boil. Add orzo and cook until al dente, about 8 minutes. Drain and rinse under cold water. Let cool completely.
- Heat large cast-iron pan over medium-high heat. Toss zucchini with 2 tbsp of the olive oil and season with salt and pepper. Cook zucchini on cut sides until lightly charred and tender. Remove from heat and let cool slightly.
- In small bowl, whisk together 2 tbsp of the remaining olive oil, lemon juice, mustard, garlic and salt and pepper to taste. Taste and adjust seasoning as needed.
- In large bowl, combine orzo, charred zucchini, and cherry tomatoes. Gently fold in goat cheese, reserving a small amount for garnish. Drizzle vinaigrette over salad and toss to coat evenly.
- Add basil, tarragon, parsley and reserved goat cheese. Finish with remaining 2 tbsp olive oil and salt and pepper to taste.
