Insalata di fregola con olive, scorza d’arancia ed erbette
Fregola Salad With Olives, Orange Zest & Fresh Herbs

About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my fregola salad with olives, orange zest & fresh herbs for you to enjoy.

A true Sardinian speciality, fregola is a type of pasta typically made from semolina dough. It is similar to couscous, but with larger pellets that have been toasted in the oven so it has a firmer texture and nuttier flavour. You can find fregola of differing sizes in Italian delicatessens and online – it is perfect with fish or shellfish.

TwitterFacebook

4

Serves

10

Ingredients

Pasta Recipes, Salads, Meat-Free Recipes

Type

Ingredients

  • 160g Fregola
  • 7 tablespoons Extra virgin olive oil
  • 150g Green olives, pitted, drained & quartered
  • 1 Garlic clove, peeled & finely chopped
  • 1 tablespoon Fresh marjoram, chopped
  • 10 Fresh mint leaves, shredded
  • 1 Large unwaxed orange, grated zest
  • 3 tablespoons Balsamic vinegar
  • To taste Salt
  • To taste Freshly ground black pepper

Weight Converter

Found in This Book

Feast your eyes on the finest fregola salad with olives, orange zest & fresh herbs! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Bring a large pan of salted water to the boil. Add the fregola and cook for about 8 minutes or until al dente. Drain thoroughly, toss with 3 tablespoons of the oil and spread out on a large plate or tray to cool completely.
  2. Meanwhile, put the olives in a large bowl with the garlic, marjoram, mint and orange zest. Add the remaining oil and the vinegar and stir to combine.
  3. Fold in the fregola and season with salt and pepper. Toss well. Serve at room temperature.

Once you’re done, simply sit back and enjoy your fregola salad with olives, orange zest & fresh herbs and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Courgette Fritters With Pecorino

View Recipe

Next Recipe

Homemade Sardinian Pasta Shells

View Recipe

Discuss This Recipe

More RecipesGet Inspired

APEROL AND BLOOD ORANGE SORBETAperol and Blood Orange Sorbet

The Aperol Spritz, sometimes called the Spritz Veneziano, is a refreshing orange cocktail made from Aperol and prosecco. It’s extremely popular across Italy, particularly in Venice, and is fast becoming a drink of choice in Britain, too. So what better way to do it justice than to make it into a beautiful sorbet to enjoy on a hot summer’s day? For an added twist, place a scoop of sorbet into a...

6

Serves

3

Ingredients

Oranges

Main Ingredient
View Recipe

Carpaccio di Zucchine con Borlotti, Peperoni e CapperiCourgette Carpaccio With Borlotti Beans, Peppers & Capers

This is a great vegetarian alternative to raw meat or fish carpaccio. The marinating of the thinly sliced courgettes makes them so soft they don’t need any cooking. If using small, young courgettes you can use the whole vegetable, but for larger courgettes I suggest you use the flesh only, as the seeds can be spongy when eaten raw. Just halve the courgettes lengthways, run a teaspoon down the centre...

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Svizzere Do AgnelloSpicy Lamb Burgers With Herbed Yoghurt

For burgers, lamb makes a really nice change from beef. These need to be prepared ahead and rested in the fridge to make sure they don’t fall apart when they are cooked, so they’re a great make-ahead meal. The yogurt makes a lovely cooling accompaniment to the spicy burgers. Light that barbecue and open the cold beers...!

6

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe

Sardine alla griglia con salsa di capperi e prezzemoloChargrilled Sardines With Caper & Parsley Vinaigrette

It is widely believed that sardines were named after Sardinia, where they were among the first fish to be packed in oil. Today they are still relatively abundant in the island’s coastal waters and form a major part of the islanders’ diet. Pilchards are the same species but just older and larger; they can be used for this recipe too, although I prefer the flavour of young sardines. As well as...

4

Serves

8

Ingredients
View Recipe

Svizzerine di manzo con insalatinaItalian Style Cheeseburgers with Coleslaw Cups

Burgers are a great Friday night supper, perfect for the whole family. I love using mozzarella to melt on top of the beef patties as it goes so beautifully stringy.

13

Ingredients

Beef

Main Ingredient
View Recipe

Paccheri ai quattro formaggiPaccheri with Four Cheeses

Originating from Campania and Calabria, paccheri is a popular pasta shape in the region of Marche. When filming there I made this dish using a selection of delicious cheeses. This is a tasty and filling meal that’s really easy to make – it’s my version of a posh macaroni cheese! If you can’t find paccheri you can use large rigatoni for this recipe. If scamorza is unavailable, use a mixture...

4

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe