Summer fregola salad with charred onions and roasted tomatoes

Fregola is a bead-shaped pasta that is typically found in Sardinia. It is a little chewy and can be used as a phenomenal base for a summer salad - the perfect accompaniment for a family BBQ! This dish can also be prepared the night before and then refrigerated.

Serves: 8

1 pint cherry tomatoes
Extra-virgin olive oil
2 rosemary sprigs
2 thyme sprigs
2 medium red onions, sliced 1/2 inch thick
1/2 cup balsamic vinegar
3 cups fregola
Freshly ground pepper
Torn basil leaves

Preparation method
1. First of all, roast the tomatoes. To do this, preheat the oven to 300°F and toss the tomatoes in about 2 tbsp olive oil. Add the rosemary and thyme sprigs and season with salt and pepper. Bake for about 40 minutes and then carefully strip the leaves from the herbs so you can discard the stems.
2. Now you can char the onions by brushing them with olive oil, seasoning and grilling them under a moderate heat until nicely charred before turning (about 3 minutes per side). Transfer the onions to a baking dish with 1/4 cup vinegar and 1/4 cup olive oil and bake at 350°F for 20 minutes. Let the onions cool in the liquid, then coarsely chop them. Reserve the liquid.
3. To make the fregola, bring a large pot of salted water to the boil, add the fregola and cook, stirring occasionally, for about 15 minutes. Drain and transfer to a large bowl. While the fregola is still warm, add the onions and their cooking liquid, along with the tomatoes and crispy herbs. Stir in the remaining 1/4 cup vinegar and 3 tbsp olive oil and season with salt and pepper. Garnish with the basil and serve.

Sardinia has some of the most amazing seafood cuisine, as well as dishes with fregola. Want to try it? Check out our holidays to Sardinia - the perfect place to relax and rejuvenate!

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