Peach, mozzarella and fregola salad

Peaches and mozzarella are the best of friends. We've gone with a mix of white and yellow peaches, but use whatever looks the best at your greengrocer. Fregola adds a little heft to this otherwise light salad - if it's unavailable, freekeh or barley would also work well.

You'll need

200 gm fregola (see note) 75 ml extra-virgin olive oil 1 small garlic clove, finely chopped Finely grated rind and juice of ½ lemon, or to taste 1 tbsp red wine vinegar 4 peaches, halved and cut into thin wedges 250 gm mozzarella, torn 1½ cups (loosely packed) rocket ½ cup (loosely packed) basil ½ cup (loosely packed) mint ½ small Spanish onion, thinly sliced Coarsely chopped roasted almonds, to serve


  • 01
  • Dry-roast fregola in a large frying pan, stirring occasionally, until golden brown (8-10 minutes), then boil in a large saucepan of salted water until al dente (8-10 minutes). Drain well and transfer to a bowl, stir in 2 tsp oil and set aside to cool to room temperature.
  • 02
  • Combine garlic, lemon rind and juice and vinegar in a jar, season to taste and stand for 5 minutes for garlic to soften. Add remaining oil and, just before serving, seal jar and shake well.
  • 03
  • Add peaches, mozzarella, rocket, herbs and onion to fregola, drizzle with dressing to taste, toss to combine and serve scattered with roasted almonds.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Fregola is a small Sardinian pasta available from select delicatessens. Toasted fregola won’t need to be dry-roasted before boiling.

Featured in

Dec 2016

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