Fregola Salad with Roasted Ricotta

5 from 1 vote

Fregola Salad with Roasted Ricotta

This Sardinian fregola salad with roasted ricotta cheese, tomatoes, and cucumber is a light and flavorful summer pasta salad.

Prep Time20

Cook Time30

Course: Main Course, Salad, Side Dish

Cuisine: Blue Zone Recipes, Italian

Keyword: Fregola Pasta Salad, Fregola Salad, Healthy Pasta Salad, Summer Pasta Salad

Servings: people

Calories: 678kcal

Author: Vladka Merva

Equipment

Ingredients

100 g fregola sarda
200 g firm ricotta - 100 g place under the grill 100 g fresh, directly on the plate
½ tsp chilli flakes fresh or dried
2 heirloom tomatoes cut into wedges
8 cherry tomatoes halved or quartered
⅓ cucumber
6 kalamati olives
1 red onion finely chopped
½ cup mint loosely packed
½ cup basil loosely packed
1 cup arugula loosey packed

For the Dressing

3 tablespoons extra-virgin olive oil ½ cup
3 tablespoons white balsamic vinegar
1 lemon juice of ½, or to taste, rind Finely grated
1 clove small garlic minced
½ lemon Rind
Salt and pepper to taste

Instructions

In a dry skillet over medium heat, toast the fregola pasta until it turns golden brown and releases a nutty aroma, about 5–7 minutes. Stir frequently to avoid burning.
100 g fregola sarda
Once toasted, transfer the fregola to a pot of boiling salted water and cook until al dente but still chewy, about 8–10 minutes. Drain and set aside to let cool.
Preheat your grill or broiler. Place 100 g of ricotta on a grill-safe tray with a baking sheet. Drizzle with olive oil, sprinkle with chili flakes and orange zest. Grill until lightly golden and slightly crisp on top, for about 3–5 minutes. Set aside.
200 g firm ricotta - 100 g place under the grill, ½ tsp chilli flakes, 3 tablespoons extra-virgin olive oil, 1 lemon
Keep the other 100 g fresh for serving.
In a small bowl, whisk together olive oil, white balsamic vinegar, lemon juice, minced garlic, lemon rind, chili flakes, and minced garlic. Adjust seasoning to taste.
3 tablespoons extra-virgin olive oil, 1 lemon, 1 clove small garlic, 1/2 lemon Rind, 3 tablespoons white balsamic vinegar
In a large mixing bowl, combine the toasted and cooled fregola, freshly cut heirloom tomatoes, cherry tomatoes, cucumber, Kalamata olives, and red onion. Toss gently to mix.
2 heirloom tomatoes, ⅓ cucumber, 6 kalamati olives, 1 red onion, 8 cherry tomatoes
Add the fresh mint, basil, and baby rocket to the bowl. Drizzle the dressing over the salad and toss gently until evenly coated.
½ cup mint, 1 cup arugula, ½ cup basil
Arrange the salad on plates. Top each serving with one tablespoon of fresh ricotta and grilled ricotta. Finish with an extra sprinkle of lemon zest, a generous pinch of pepper, or chili flakes if desired.

Notes

You can eat this salad warm, room temperature, or chilled, directly from the fridge. If refrigerated, remove it to warm up so the oil returns to a liquid.

While I like to eat it as a main dish, you can serve it as a side dish or appetizer.

It is perfect for any season, for potlucks and picnics.

Nutrition