Some salads are just salads. But this fregola salad with green olive relish?

It’s an experience. Vibrant, briny, citrusy, and full of texture, it’s the kind of dish I love bringing to picnics or serving as a side at summer dinners.

Every spoonful delivers a punch of flavor—from the garlicky olive relish to the nutty couscous and juicy tomatoes.

And the best part? It’s just as good at room temperature as it is freshly made.

Why I Love This Recipe

I’m always searching for salads that break the mold, and this one hits all the marks.

It’s light, yet filling. Complex, but easy to prepare.

The relish alone is addictive—salty olives and capers meet orange zest, garlic, and vinegar for a bright Mediterranean twist.

Paired with chewy fregola (or Israeli couscous), peppery arugula, and sweet cherry tomatoes, this salad feels like summer on a plate.

What You’ll Need (Ingredient Highlights)

For the Olive Relish:

Shallot – Mellow and slightly sweet, it adds a soft onion flavor.

Castelvetrano olives – Buttery and mild, these green olives are key to the relish.

Capers – For a salty, briny kick.

Garlic + orange zest and juice – Brightens the mix and adds depth.

Red wine vinegar + olive oil – Creates a tangy, silky finish.

Fresh oregano – A fragrant herb that ties everything together.

For the Salad:

Fregola or Israeli couscous – Toasted pasta pearls that hold up beautifully in salad.

Chickpeas – Adds heartiness and protein.

Cherry tomatoes – Sweet bursts of freshness.

Baby arugula – Brings a peppery contrast to the briny relish.

Olive oil and red wine vinegar – Simple dressing to bind everything.

Pro Tips Before You Start

Use Castelvetrano olives – Their mild, buttery flavor makes this relish shine.

Soak the shallots – This tames their sharpness and adds a mellow bite.

Don’t overcook the fregola – Aim for al dente texture so the salad isn’t mushy.

Make the relish ahead – It keeps well for up to 2 weeks and tastes even better the next day.

Serve at room temp – The flavors meld better after resting for a bit.

How to Make Fregola Salad with Green Olive Relish

Step 1: Prep the Shallot for the Relish

Thinly slice shallot and place it in a small bowl with cold water to cover.

Let it soak for 15 minutes—this reduces the sharpness.

Drain well and transfer to a food processor.

Step 2: Make the Olive Relish

Add pitted Castelvetrano olives and drained capers to the shallot in the food processor.

Pulse a few times until everything is finely minced—but not pureed.

You want a coarse texture, not a paste.

Transfer the mixture to a small bowl.

Grate in garlic clove using a microplane.

Add the zest and juice of 1 small orange, olive oil, red wine vinegar, chopped fresh oregano, and kosher salt.

Stir everything together.

Taste and adjust seasoning if needed.

Refrigerate in an airtight container for up to 2 weeks.

Step 3: Cook the Fregola

In a medium saucepan, combine fregola with kosher salt and water.

Bring to a boil over high heat.

Once boiling, reduce the heat to low and partially cover.

Simmer for about 15 minutes, or until the fregola is tender.

Drain well and transfer to a large mixing bowl.

Stir in the olive relish and let cool for at least 15 minutes.

Step 4: Toss the Fresh Salad Mix

While the fregola is cooling, combine the following in a separate medium bowl: drained chickpeas, halved red and yellow cherry tomatoes, baby arugula, extra-virgin olive oil, red wine vinegar, Remaining olive relish.

Toss gently to combine.

Step 5: Bring It All Together

Once the fregola has cooled slightly, add the chickpea and tomato mixture.

Toss everything well to combine.

Taste and season with more salt and freshly ground black pepper, as needed.

Serve at room temperature for the best flavor and texture.

What to Serve It With

This fregola salad pairs beautifully with:

Grilled or roasted chicken

Seared fish like halibut or salmon

Lamb kebabs or falafel

Flatbread or warm pita

Variations / Substitutions

Try pearl couscous if you can’t find fregola.

Swap chickpeas for white beans or lentils.

Use sun-dried tomatoes instead of fresh if needed.

Replace arugula with baby spinach or chopped kale.

Add feta or shaved Parmesan for extra creaminess.

Storage & Leftovers

Fridge: Store the salad in an airtight container for up to 3 days.

Make-ahead: The relish can be prepped well in advance (up to 2 weeks!).

Tip: Let leftovers come to room temperature before serving to revive the flavors.

FAQs

Can I make this salad ahead of time?
Yes! You can make the relish up to 2 weeks ahead and assemble the salad a few hours in advance.

What is fregola?
Fregola is a toasted Sardinian pasta made from semolina.

It’s similar to Israeli couscous but has a nuttier flavor.

What olives work best?
Castelvetrano olives are ideal, but you can use any mild green olive.

Avoid overly briny varieties like Kalamata for this.

Is this recipe vegan?
Yes, it’s naturally vegan as long as you don’t add any cheese.

Can I serve this cold?
You can, but it’s best served at room temperature when the flavors shine.

Can I freeze this dish?
Freezing isn’t recommended, as the texture of couscous and fresh greens changes.

What’s a good protein to serve with it?
Grilled chicken, salmon, or even hard-boiled eggs make great protein companions.

Final Thoughts

This fregola salad with green olive relish isn’t just another grain salad—it’s a flavor explosion that manages to feel both rustic and gourmet.

Whether you’re meal prepping, heading to a picnic, or just craving something fresh and satisfying, this is a dish that never disappoints.