Fresh, light and perfectly summery! A great side salad for grilled main dishes this summer, this orzo salad has it all. It has the delicious texture of orzo, the creaminess of Gruyere cheese and the freshness of mint and lemon balm. I had fun coming up with this recipe and I hope that you enjoy it very soon with out cookout in your backyard.
It all started when my lovely neighbor brought a package of this amazing gluten free orzo made from corn which has such a pretty yellow color to it. I knew I had to create an amazing salad with that ingredient and came up with this one. Enjoy it today!
I'll be serving it this week for my customers.
Gluten Free Lemon Balm and Mint Orzo Salad:
About 6 small servings
1 1/2 cups gluten free orzo (dry)
2+ tablespoons olive oil
1 lemon (juice and zest of)
1 cup+ spinach, chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh lemon balm, finely chopped
1/2 cup Gruyere cheese, cut into small cubes
1/3 cup sliced black olives
Kosher salt and freshly ground pepper to taste
1. Boil a large pot of salted water. Cook the orzo in the boiling water according to the package directions. Drain the orzo, let cool for 2-3 minutes and toss with the rest of the ingredients. Add salt and pepper to taste.
2. You may serve this salad at room temperature or chilled. You can make it 1 day in advance and store it in the refrigerator.