Sardinian Salad:Roasted Red Pepper And Fregola Recipe

Recipe By Slurrp

Sardinian Salad: Roasted Red Pepper and Fregola is a vibrant and flavorful dish that combines the smoky sweetness of roasted red peppers with the nutty taste of fregola, a type of Sardinian pasta. The salad is tossed with a zesty lemon dressing and garnished with fresh herbs and crumbled feta cheese. It is a perfect side dish or light lunch option that is both satisfying and refreshing.

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Sardinian Salad:Roasted Red Pepper And Fregola
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Ingredients for Sardinian Salad:Roasted Red Pepper And Fregola Recipe

  • 0.30 Red Bell Peppers
  • 1/10 cup Fregola Pasta
  • 1/5 tablespoon Lemon Juice
  • 0.30 tablespoon Olive Oil
  • 1/5 cloves Cloves Garlic, Minced
  • As required Salt And Pepper To Taste
  • 1/10 cup Cherry Tomatoes, Halved
  • 1/10 Cucumber, Diced
  • 0.03 cup Red Onion, Thinly Sliced
  • as per your need Fresh Herbs, Chopped
  • 1/20 cup Crumbled Feta Cheese

Directions: 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.
Nutrition
value
257
calories per serving
26 g Fat< 1 g Protein6 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    26g
  • Protein
    < 1g
  • Carbs
    6g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    6g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    26g

Vitamins & Minerals

  • Calcium
    21mg
  • Iron
    < 1mg
  • Vitamin A
    116mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    13mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    7mg
  • Manganese
    < 1mg
  • Phosphorus
    13mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp