Fregola with Tomatoes, Feta, Basil, and Mint
Toasted fregola with roasted cherry tomatoes, feta, olives, basil, and mint. Serve it warm, room temperature, or packed as a salad.
Ingredients
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Instructions
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Preheat oven to 180°C (350°F). Dice the cherry tomatoes and place them in a bowl. Season with salt, olive oil, and if you like, minced garlic, oregano, and pepper. Cube the feta.
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Spread the seasoned tomatoes and feta cubes on a baking sheet lined with parchment paper. Bake for 20-25 minutes, until the feta begins to turn golden.
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While tomatoes and feta roast, bring a large pot of water to boil. Salt generously and cook the fregola for 10-11 minutes until al dente. Drain.
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Remove the baking sheet from the oven and let cool slightly—the feta may have softened but will firm up as it cools.
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Chop the basil and mint leaves. Combine the cooked fregola with the roasted tomatoes, feta, olives, and fresh herbs. Drizzle with additional olive oil if desired and season with pepper to taste.
Storage & Meal Prep
Keeps for up to 3 days in the refrigerator. Excellent served cold as a pasta salad. The feta holds its texture well when reheated.
Variations
- Vegan Fregola: Omit the feta for a 100% plant-based version, or substitute with a vegan feta alternative.
- Add Capers and Sun-Dried Tomatoes: For a more intense Mediterranean flavor, add chopped capers and oil-packed sun-dried tomatoes.
- Spicy Version: Add red pepper flakes to the tomato mixture before roasting for a bit of heat.
FAQ
Can I serve this cold?
Yes! This dish is excellent as a cold pasta salad, making it perfect for summer meals and picnics.
What does roasted feta taste like?
Roasted feta loses some of its sharp acidity and develops a mild, almost creamy texture with golden edges. It becomes more mellow and slightly caramelized.
Can I skip the mint?
Yes, but even just 1-2 leaves of mint add a bright, fresh note that elevates the entire dish. If you're unsure, start with just one leaf.
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The Story Behind This Dish
This is a practical fregola salad, not a claim about old Sardinian cooking. I use the Sardinian pasta shape because it stays firm and catches the tomato juices better than a smooth pasta.
I roast the cherry tomatoes with the feta until the tomatoes collapse and the feta edges turn golden. While that happens, I cook the fregola just to al dente and drain it well. If the pasta is wet, the dressing turns thin.
The basil and mint go in at the end with the olives. I like this warm, but it also holds well at room temperature, which makes it useful for lunch or a table of mixed dishes.
Part of: The Sardinian Kitchen
Related: Sardinian Pasta Recipes | Mediterranean Lunch Box Ideas
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