Ingredients

• 250 g Sardinian Fregola (toasted pasta pearls)
• 2 large Fennel bulbs
• 2 Oranges (blood orange and/or Navel)
• 1 Pink grapefruit
• 1/2 small Red onion
• 1/2 cup Kalamata olives (pitted)
• 1/4 cup Fresh mint (chopped)
• 1/4 cup Fresh flat-leaf parsley (chopped)
• 1/4 cup Shelled pistachios (unsalted)
• 100 g Feta cheese (optional)
• 1/4 cup Extra virgin olive oil
• 2 tablespoons Fresh lemon juice
• 1 tablespoon White wine vinegar
• 1 teaspoon Honey or maple syrup
• to taste Sea salt
• to taste Freshly ground black pepper

Instructions

1. 1

   Cook the fregola according to package instructions until al dente. Drain, rinse with cold water, and let cool completely.

2. 2

   Slice the fennel bulbs into approximately 1 cm thick pieces. Lightly brush with olive oil, season with salt and pepper. Grill on a barbecue or in a grill pan over medium-high heat for 3-5 minutes per side, until tender and lightly caramelized.

3. 3

   While the fennel cools, prepare the citrus: peel the oranges and grapefruit, then cut out the supremes (segments without skin or membrane). Thinly slice the red onion.

4. 4

   In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, honey, salt, and pepper to make the vinaigrette.

5. 5

   In a large salad bowl, combine the cooled fregola, grilled fennel, citrus supremes, thinly sliced red onion, Kalamata olives, chopped mint, and parsley.

6. 6

   Pour the vinaigrette over the salad and gently toss to coat all ingredients thoroughly.

7. 7

   Add the crushed pistachios and crumbled feta (if using). Toss one last time.

8. 8

   Serve the salad immediately or refrigerate for at least 30 minutes for the flavors to meld. Enjoy chilled.