Sardinian Salad:Roasted Red Pepper And Fregola Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C) and line a baking sheet with parchment paper.
• STEP 2.Place the whole red peppers on the baking sheet and roast them in the oven for about 30 minutes, or until the skins are charred and blistered.
• STEP 3.Remove the peppers from the oven and let them cool slightly. Then, peel off the charred skins, remove the seeds, and slice the peppers into thin strips.
• STEP 4.In a large pot of salted boiling water, cook the fregola according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
• STEP 5.In a mixing bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper to make the dressing.
• STEP 6.Add the roasted red pepper strips, cooked fregola, cherry tomatoes, cucumber, red onion, and fresh herbs to the bowl with the dressing. Toss well to combine.
• STEP 7.Garnish the salad with crumbled feta cheese and additional fresh herbs, if desired.
• STEP 8.Serve the Sardinian Salad: Roasted Red Pepper and Fregola chilled or at room temperature.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• To easily remove the charred skins from the roasted red peppers, place them in a bowl and cover with plastic wrap for a few minutes. The steam will help loosen the skins.
• Feel free to customize the salad by adding other vegetables or protein, such as grilled chicken or shrimp.
• For extra flavor, toast the fregola in a dry skillet before cooking it in boiling water.

Storage and Serving

• This salad is best served chilled or at room temperature.
• Garnish with fresh herbs and crumbled feta cheese just before serving to maintain their freshness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.