Fregola Summer Salad
This salad reminds me summer. The kind of day when the sun lingers and a cold glass of pomegranate juice never stays full for long. The fregola had just cooled enough to toss with fresh mint, crisp green onions, bright edamame, and ruby-red pomegranate seeds that gives freshness to the bowl. “pass me another spoonful of freshness.” Fresh, bright, and full of summer, this is the kind of salad that turns an ordinary hot afternoon into refreshment.
Servings Preparation Time Cooking Time
4–6 servings 15 minutes 10-15 minutes
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Salad
1 cups Fregola
1 cup shelled edamame, cooked
4 spring onions (green onions), finely sliced
100 g (3½ oz) feta cheese, crumbled into chunks
1 pomegranate, seeds removed
1 cup fresh mint leaves, roughly chopped
Dressing
4 tbsp extra virgin olive oil
2 tbsp vinegar
Juice of 1 lemon
1 tsp honey
½ tsp sea salt
¼ tsp black pepper
1 tsp Provence dried herbs
Optional
¼ cup toasted almonds or pistachios
Garnish
Extra mint leaves
A few feta crumbles
Extra pomegranate seeds
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1. Cook the Fregola
Bring the water to a gentle boil.
Add the Fregola and cook for 8–10 minutes until tender but still slightly chewy.
Drain if needed and let it to cool.
The fregola should look fluffy and separate, not sticky.
2. Prepare the Fresh Ingredients
Cook the edamame according to package directions and let cool.
Slice the spring onions.
Roughly chop the mint leaves.
Remove the pomegranate seeds.
3. Make the Dressing
In a small bowl whisk together:
Olive oil
Vinegar
Lemon juice
Honey
Salt
Pepper
Provence herbs
Taste and adjust. The dressing should be bright, slightly sweet, and fresh.
4. Assemble the Salad
In a large bowl combine:
Cooled fregola
Edamame
Spring onions
Mint
Half of the pomegranate seeds
Pour over the dressing and toss gently.
5. Add the Feta
Fold in the feta carefully so some pieces stay chunky.
Scatter the remaining pomegranate seeds over the top.
6. Rest and Serve
Let the salad sit for 10–15 minutes before serving.
The mint becomes more fragrant, the lemon wakes everything up, and the flavors come together beautifully.
Serve slightly chilled or at room temperature.
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Family Style
Serve in a large bowl in the center of the table with grilled bread and plenty of extra mint for everyone to add themselves.
Caribbean Twist
Add diced mango and a little lime zest.
Seafood Option
Top with grilled shrimp, seared tuna, or flaky grilled mahi-mahi fresh from the sea.
Vegetarian Upgrade
Add roasted chickpeas or grilled zucchini for extra texture.
ViBoA Secret
““A cool breeze, a cold glass of pomegranate juice, and a bowl full of sunshine.”
