Looking for a light, refreshing dish to beat the summer heat? This Cold Fregola Salad with Feta, Tuna, and Fresh Herbs is your new go-to! Packed with Mediterranean flavor, it combines the nutty bite of fregola with creamy feta, tender tuna, and a burst of bright herbs. It’s perfect as a quick lunch, a picnic favorite, or a breezy dinner on the patio. Simple, satisfying, and irresistibly fresh!
Difficulty : easy
Prep time : 10 minutes
Cook time : 10 minutes
Doses for : 4 people
1 ½ cups fregola (already cooked and cooled)
1 cup baby bell peppers, thinly sliced
½ cup cherry tomatoes, halved
⅓ cup riviera olives, pitted and halved
1 tbsp capers under salt, rinsed well
1 can (5–7 oz) tuna in extra virgin olive oil, drained slightly
½ cup feta cheese, crumbled
A handful of fresh basil leaves, chopped
A handful of fresh parsley, chopped
3–4 tbsp extra virgin olive oil
1–2 tbsp rosato condiments aged in barrique (or to taste)
Salt & black pepper to taste
1. Boil the fregola until al dente, rinse under cold water, and let it cool completely.
2. In a large bowl, add the cooled fregola, sliced bell peppers, cherry tomatoes, olives, rinsed capers, and tuna.
3. Drizzle with olive oil and vinegar, then gently mix in the feta, basil, and parsley.
4. Season with salt and pepper to taste (go easy on the salt — the capers, olives, and feta add plenty).
5. Let the salad sit for at least 15–20 minutes in the fridge before serving so the flavors can come together.
