Grapefruit and Feta Fregola Salad

Paige Grandjean
Updated
Get the recipe for Grapefruit and Feta Fregola Salad.

Fregola is similar to couscous, with larger grains. Here, it’s tossed with salty feta, tangy grapefruit segments, and a zesty-sweet honey-mustard dressing. This stands up as a simple meal on its own, but if you wanted to serve it as a side, it would pair well with grilled meat, to mimic the char on the onions. Try it with shrimp, chicken, or salmon. You can also stir arugula into the salad to add some fresh greens and bulk it up a bit.

Yields: 4 servings

Nutrition

Calories 510.56

Fat 25.89g

Sat Fat 5.20g

Cholesterol 15.77mg

Carbohydrate 59.01g

Sugar 14.25g

Protein 12.04g

Sodium 1033.98mg

Fiber 2.71g

Ingredients

  • 8 ounces uncooked toasted fregola pasta or Israeli couscous (about 1¼ cups)

  • 1 small red onion, thinly sliced (about 1 cup), divided

  • 4½ tablespoons extra-virgin olive oil, divided

  • 1¾ teaspoons kosher salt, divided

  • 2 medium-size red grapefruits (about 8 oz. each)

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • 1 teaspoon honey

  • 1 teaspoon Dijon mustard

  • ½ teaspoon black pepper

  • 3 tablespoons chopped fresh dill, divided

  • 2½ ounces feta cheese, crumbled (about ? cup)

  • ? cup toasted hazelnuts, chopped

Directions

  1. Cook fregola in salted water according to package directions. Drain and rinse. Transfer to a large bowl, and let cool to room temperature, about 15 minutes.

  2. Preheat broiler to high with oven rack 6 inches from heat. Toss ½ cup of the onion with ½ tablespoon of the oil and ¼ teaspoon of the salt on a baking sheet. Broil until lightly charred, 3 to 4 minutes; set aside.

  3. Cut peel and pith from grapefruits using a sharp paring knife. Working directly over a medium bowl to catch juices, cut between membranes to release the grapefruit segments; set segments aside.

  4. Whisk together lemon juice, honey, Dijon, pepper, 3 tablespoons of the grapefruit juice, 1 tablespoon of the dill, and remaining 4 tablespoons oil and 1½ teaspoons salt in a large bowl. Add fregola, charred and raw sliced red onion, feta, hazelnuts, and grapefruit segments; gently toss to coat. Garnish with remaining 2 tablespoons dill.