Sardinian Salad: Roasted Red Pepper and Fregola

Similar to couscous, this Sardinian specialty makes a rich and filling salad when mixed with red peppers, olives, and a blend of herbs and spices.

fregola salad recipe

Originating from the south side of Sardinia, in Italy, fregola has often been compared to Israeli couscous. Sardinians will often prepare it with fresh clams and tomatoes. Thanks to its wonderful versatility and some very creative chefs, it can make an appearance in soups, as a side dish, or in salads.

I’ve read that it is surprisingly easy to make your own fregola at home. The procedure basically consists of combining some coarse and fine semolina with a sprinkle of salted water. You then have to rub the mixture with your hands until the tiny beads are formed. Toast in the oven and there you have it: homemade fregola.

fregola salad recipe

As you can see, fregola look like tiny beads. These tiny beads have a wonderful nutty taste because they’ve been lightly toasted.

fregola salad recipe

 

Sardinian Salad: Roasted Red Pepper and Fregola
 
Similar to couscous, this Sardinian specialty makes a rich and filling salad when mixed with red peppers, olives, and a blend of herbs and spices.
Author:
Recipe Type: Salad, Side
Cuisine: Italian, Sardinian
Serves: 10 servings
Ingredients
  • 1-500 gram (18 ounces) package of fregola
  • ½ cup Corinthian raisins
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • ½ cup pitted oil-cured black olives, chopped
  • 1 medium fennel, diced
  • 3 tablespoons chives,chopped
  • 3 tablespoons parsley,chopped
  • 1 tablespoon basil, chopped
  • salt and pepper to taste
  • ? cup pine nuts, toasted
  • ? cup roasted red pepper, chopped
Instructions
  1. Bring a large pot of salted water to boil and add the fregola.
  2. Stir and cook for approximately 15 minutes or until al dente.
  3. Add the raisins during the last minute of cooking.
  4. Drain and set aside.
  5. In a large mixing bowl, whisk together olive oil and vinegar.
  6. Add the fregola, olives, fennel and herbs. Combine.
  7. Season with salt and pepper.
  8. Gently combine the pine nuts and the roasted red pepper.
  9. Cover with plastic wrap until ready to serve.
 

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