Summer freshness with Mediterranean flair
This fregola salad is a prime example of Mediterranean cuisine: served cold, full of aromatic ingredients such as sun-ripened cherry tomatoes, creamy mozzarella and fragrant basil. The roasted fregola balls from Sardinia provide a crunchy texture, while a fine lemon-olive oil dressing binds everything together. Ideal for hot days – as a starter or light main course.
Ideal wine accompaniment: Gavi di Gavi DOCG (Piedmont, Italy)
The Gavi di Gavi DOCG from Piedmont is a prime example of Italian white wine artistry: it has a lively freshness, delicate almond note and elegant minerality. The slight saltiness on the finish harmonizes perfectly with the fregola, while its fine citrus note picks up on the freshness of tomatoes and basil. The creamy texture of the mozzarella is pleasantly balanced by the fresh acidity without weighing it down. An uncomplicated yet stylish wine for Mediterranean dishes.
Further wine recommendations
Vermentino di Gallura DOCG (Sardinia, Italy): This Vermentino brings a sea breeze into the glass – with fine herbal notes, lively citrus fruit and a mineral core. Ideal with Sardinian fregola, as it emphasizes the Mediterranean character of the dish and does not drown out the mozzarella.
Greco di Tufo DOCG (Campania, Italy): A powerful white wine with striking freshness and structure. The slight bitterness and fine tannin frame bring additional tension to the basil and sweet and sour tomatoes.
Sancerre AOC (Loire, France): A classic Sauvignon Blanc with elegant acidity, floral nuances and fine minerality. It brings lightness into play and accompanies the salad components without dominating.
Trebbiano Spoletino DOC (Umbria, Italy): This characterful white wine displays aromas of citrus fruit, sage and white flowers. The structure goes wonderfully with the cool texture of the fregola salad.
Albariño DO Rías Baixas (Galicia, Spain): Fruity freshness meets salty minerality here. This Spanish white wine brings in exotic fruit accents without pushing itself to the fore – ideal for cold Mediterranean salads with mozzarella.
The recipe:
Fregola salad with cherry tomatoes, mozzarella & basil (served cold)
Cooking utensils
- 1 Pot for the fregola
- 1 Bowl for mixing
- 1 Cutting board & knife
- 1 Zester (optional)
Ingredients
For the salad:
- 120 g Fregola Sarda
- 150 g Cherry tomatoes halved
- 1 Ball of mozzarella approx. 125 g each, shredded
- 1 Handful of fresh basil
- 1 Tbsp black olives pitted
For the dressing:
- 3 Tbsp extra virgin olive oil
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- Salt & black pepper
Preparation
Cook & cool the fregola:
- Cook the fregola in salted water until al dente (approx. 10 minutes), drain, rinse with cold water and leave to cool.
Prepare the ingredients:
- Halve the tomatoes, tear the mozzarella, pluck the basil leaves and roughly chop the olives.
Mix the dressing:
- Mix the olive oil, lemon juice, lemon zest, salt and pepper to make a dressing.
Mix everything together:
- Mix the fregola, vegetables and dressing together loosely in a bowl, garnish with basil and serve cold.
Recommended side dishes:
- Crispy ciabatta with olive oil
- Grilled zucchinis with mint
- Fried prawns with lemon thyme
