Eating protein is a healthy way to stay full and satisfied. This Grapefruit and Feta Fregola Salad is so delicious that it will fill you with gratitude and happiness knowing you are mindfully eating for good health.


ounces uncooked toasted fregola pasta or Israeli couscous (about 1¼ cups)

1 small red onion, thinly sliced (about 1 cup), divided.

4 ½ tablespoons extra-virgin olive oil, divided.

½ teaspoons kosher salt, divided.

2 medium-sized red grapefruits (about 8 oz. each)

2 tablespoons fresh lemon juice (from 1 lemon)

1 teaspoon honey

1 teaspoon Dijon mustard

½ teaspoon black pepper

3 tablespoons chopped fresh dill, divided.

2 ½ ounces feta cheese, crumbled (about ⅔ cup)

⅓ cup toasted hazelnuts, chopped


Cook fregola in salted water according to package directions. Drain and rinse. Transfer to a large bowl and let cool to room temperature for about 15 minutes.

Preheat broiler to high with oven rack 6 inches from heat. Toss ½ cup of the onion with ½ tablespoon of the oil and ¼ teaspoon of the salt on a baking sheet. Broil until lightly charred, 3 to 4 minutes; set aside.

Cut peel and pith from grapefruits using a sharp paring knife. Working directly over a medium bowl to catch juices, cut between membranes to release the grapefruit segments; set segments aside.

Whisk together lemon juice, honey, Dijon, pepper, 3 tablespoons of grapefruit juice, 1 tablespoon of the dill, and the remaining 4 tablespoons of oil and 1½ teaspoons salt in a large bowl. Add fregola, charred, and raw sliced red onion, feta, hazelnuts, and grapefruit segments; gently toss to coat. Garnish with the remaining 2 tablespoons dill.


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