Fregola Salad

🛒 Ingredients

• Fregola Sarda 500 g · 700 kcal
• Cherry Tomatoes 200 g · 36 kcal
• Cucumber 150 g · 23 kcal
• Red Bell Pepper 100 g · 31 kcal
• Red Onion 50 g · 20 kcal
• Kalamata Olives (pitted) 50 g · 58 kcal
• Fresh Mint Leaves 10 g · 7 kcal
• Lemon Juice 30 g · 7 kcal
• Extra Virgin Olive Oil 55 g · 486 kcal

👨‍🍳 Instructions

1. Bring a large pot of salted water to a boil, then add the fregola and cook according to package instructions until al dente, about 10-12 minutes.
2. Drain the fregola and rinse it with cold water to stop the cooking process and prevent sticking, then set aside to cool completely.
3. While the fregola cools, dice the cucumber, red bell pepper, and red onion, halve the cherry tomatoes, and thinly slice the Kalamata olives and fresh mint leaves.
4. In a large bowl, whisk together the lemon juice and olive oil with a pinch of salt and black pepper to create the dressing.
5. Add the cooled fregola, chopped vegetables, olives, and mint to the bowl with the dressing, and toss gently until all ingredients are well combined.
6. Serve the fregola salad immediately or chill in the refrigerator for at least 30 minutes for flavors to meld, then serve.