This Fregola Salad recipe takes advantage of spring and summer’s veggie bounty. It is chock full of deliciousness and contributes to good health and well-being.


200g fregola

200g fresh or frozen peas

1 zucchini, coarsely grated.

4 Tbsp fresh chopped mint

3 Tbsp freshly chopped basil.

125g radishes, thinly sliced.

Finely grated zest and juice of 2 lemons

4 Tbsp Extra Virgin Olive Oil

Salt and freshly ground black pepper.


Cook the fregola in a slightly salted boiling water pan for about 15 minutes until tender. Drain, refresh under cold water, and set aside to dry.

Cook the broad beans and peas in boiling water for 2 minutes, drain and refresh under cold water, and remove the skins from the broad beans.

Place the fregola in a bowl with beans, peas, zucchini, herbs, and radishes. Whisk the lemon zest and juice with the Filippo Berio Extra Virgin Olive Oil and season to taste.

Pour the dressing over the salad and mix well.


Post a comment

Your email address will not be published.

Related Posts