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–+ servings

Fregola salad with cherry tomatoes, mozzarella & basil (served cold)

A light, summery fregola salad with cherry tomatoes, tender mozzarella and fresh basil, served cold - perfect for hot days. The Sardinian fregola provides a pleasant bite, while a lemon-olive oil dressing brings everything together harmoniously. Ideal as a starter or light main course - Mediterranean, vegetarian and full of flavor. Quick to prepare and wonderfully uncomplicated.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Main course
Cuisine Italian, Mediterranean
Servings 2 People
Calories 520 kcal

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

Nutritional values per portion

Calories: 520kcalCarbohydrates: 47gProtein: 17gFat: 28g
Keyword Basil, Cold salad, Fregola, mediterranean, Mozzarella, Summer recipe, Vegetarian
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