Fregola Salad
Originating from the south of Italy in Sardinia, fregola has often been compared to couscous. Sardinians will often prepare it with fresh clams and tomatoes. As you can see, fregola look like tiny beads. These tiny beads have a wonderful nutty taste because they’ve been lightly toasted.
Our fregola salad is very quick to make with healthy and simple ingredients and packed with flavour. Come discover what Sardinians have known for centuries.
Method
- 500g/2 cups fregola
- 1/2 cup/75g Corinthian raisins
- 1 large pickle/gherkin finely chopped
- 1/2 cucumber finely chopped
- Extra virgin olive oil
- White wine vinegar
- 1/2 cup/75g pitted black olives finely chopped
- Basil finely chopped
- Salt & pepper
- 1/3 cup/50g pine nuts
- 1/2 cup/75g roasted red pepper finely chopped
Method
Bring a large pot of salted water to boil and add the fregola. Stir and cook for approximately 10 minutes or until al dente. Add the raisins during the last minute of cooking. Drain and set aside to cool.
In a large mixing bowl, add the fregola, olives, raisins, pickles, basil, pine nuts and roasted red pepper and combine. Add a drizzle of the olive oil and white wine vinegar and season with salt and pepper.
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