Name: Mediterranean Fregola Salad with Olive Relish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: ½ small shallot, thinly sliced and soaked in water for 15 min; ¾ cup pitted Castelvetrano olives; 1 tbsp drained capers; 1 small garlic clove, grated; Zest and juice of 1 small orange; 1½ tbsp extra-virgin olive oil; 1½ tbsp red wine vinegar; ½ tbsp chopped fresh oregano; ¼ tsp kosher salt; 1½ cups fregola (or Israeli couscous); 1 tsp kosher salt; 1 (15 oz) can chickpeas, drained and rinsed; 1½ cups halved cherry tomatoes (red and yellow); 2 cups baby arugula; ¼ cup extra-virgin olive oil; 2 tbsp red wine vinegar; Freshly ground black pepper

Description

The Mediterranean fregola salad is a delightful and refreshing dish that brings together a harmony of flavors and textures, rooted deeply in Italian and Mediterranean cuisine. At its core, it features fregola, a unique toasted pasta from Sardinia, which gives the salad a pleasantly nutty and chewy texture. Combined with a vibrant olive relish, juicy cherry tomatoes, creamy chickpeas, and peppery arugula, this salad becomes a complete, satisfying meal bursting with color and character.

Ingredients

Scale

For the olive relish:

½ small shallot, thinly sliced and soaked in water for 15 min
¾ cup pitted Castelvetrano olives
1 tbsp drained capers
1 small garlic clove, grated
Zest and juice of 1 small orange
1½ tbsp extra-virgin olive oil
1½ tbsp red wine vinegar
½ tbsp chopped fresh oregano
¼ tsp kosher salt

For the salad:

1½ cups fregola (or Israeli couscous)
1 tsp kosher salt
1 (15 oz) can chickpeas, drained and rinsed
1½ cups halved cherry tomatoes (red and yellow)
2 cups baby arugula
¼ cup extra-virgin olive oil
2 tbsp red wine vinegar
Freshly ground black pepper

Instructions

Make the relish: Drain the shallot and pulse it with olives and capers in a food processor until finely chopped (not a paste). Stir in garlic, orange zest and juice, oil, vinegar, oregano, and salt. Chill until ready.
Cook the fregola: Boil fregola in salted water until tender (about 15 min). Drain and toss with ½ cup of the olive relish. Let cool for 15 minutes.
Assemble the salad: In a bowl, mix chickpeas, tomatoes, arugula, olive oil, vinegar, and remaining relish. Fold into the fregola. Season with salt and pepper.

Notes

Enhance the salad with crumbled feta or shaved Parmesan for added richness. A handful of arugula or fresh herbs like parsley or mint can brighten the flavors. Serve warm or chilled, and pair with grilled chicken or fish for a complete meal.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiled
Cuisine: Mediterranean

Keywords: Mediterranean Fregola Salad with Olive Relish