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Peach, mozzarella and fregola salad

A beautifully simple salad of peach, mozzarella and fregola, adds a little heft to this otherwise light salad - a winning combination.

By Emma Knowles
  • 25 mins preparation
  • 20 mins cooking plus cooling
  • Serves 4
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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.


  • 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


  • 1
    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.
  • 2
    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.
  • 3
    Add peaches, mozzarella, rocket, herbs and onion to fregola, drizzle with dressing to taste, toss to combine and serve scattered with roasted almonds.


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