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Summer salads don’t get much better than this vibrant Corn Fregula Salad, where sweet, fresh corn meets tender, toasted fregula pasta in a delightful textural dance. The chewy pasta and crunchy corn kernels create a satisfying contrast that keeps every bite interesting. Bright Sun Gold tomatoes bring bursts of sweetness and color, while peppery purslane leaves add a fresh, slightly tangy note that elevates the entire dish. A simple, well-balanced vinaigrette ties all the flavors together with just the right amount of acidity and richness.
One of the clever secrets in this recipe is a quick technique that cooks the corn kernels right alongside the fregula, using the pasta’s hot cooking water. This not only saves time but also preserves the fresh, natural sweetness and crunch of the corn. Whether you’re serving this salad as a light main dish on a warm day or as a flavorful side to complement grilled meats or seafood, it’s a versatile and crowd-pleasing recipe perfect for celebrating summer’s best ingredients.
What is Fregula?
Fregula is a small, toasted semolina pasta that looks similar to grains like couscous but offers a unique texture and flavor all its own. Originating from Sardinia, Italy, fregula is made by rolling tiny balls of semolina dough and toasting them until they develop a warm, nutty aroma and a satisfying chew. Its toasty flavor and firm bite make it a wonderful base for salads, soups, and hearty dishes, adding more substance and interest than typical pasta shapes.
Unlike regular pasta, fregula’s toasted quality gives it a slightly smoky, earthy note that pairs beautifully with fresh, bright ingredients like sweet corn and juicy tomatoes. It’s a great way to bring a Mediterranean twist to your cooking, especially in light, fresh recipes like this Corn Fregula Salad.
Why You’ll Love This Corn Fregula Salad
This salad strikes the perfect balance between fresh, bright flavors and satisfying textures. The chewy fregula pasta pairs beautifully with the sweet crunch of fresh corn kernels, creating a dish that’s both hearty and refreshing. Bursts of juicy Sun Gold tomatoes and the peppery bite of purslane add layers of flavor and vibrant color that make this salad as pleasing to the eye as it is to the palate.
Beyond flavor, this recipe is designed for ease and efficiency. The clever method of cooking corn right alongside the fregula saves time without sacrificing the corn’s natural sweetness and snap. Tossed in a light, tangy vinaigrette, this salad is equally at home as a light main or a flavorful side, making it a versatile staple for summer meals and gatherings.
Key Ingredients in This Corn Fregula Salad
This salad shines because of its fresh, simple ingredients that each bring their own unique texture and flavor:
- Fregula – A toasted semolina pasta that adds a chewy, nutty base to the salad, making it more substantial than your average grain.
- Fresh corn kernels – Sweet and crunchy, they provide a bright contrast to the tender fregula.
- Sun Gold tomatoes – These cherry tomatoes bring bursts of juicy sweetness and vibrant color.
- Purslane leaves – With their slightly peppery, lemony flavor, purslane adds a refreshing, herbaceous note that lifts the whole dish.
- Chives – Mild and oniony, they add a subtle sharpness without overpowering.
- Rice vinegar and extra-virgin olive oil – Together, these form a light, tangy vinaigrette that ties the flavors together without weighing down the salad.
How to Make Corn Fregula Salad
- Prepare the corn kernels: Stand each ear of corn upright on its stem end and carefully slice straight down between the kernels and the cob to remove the kernels. Collect them in a large colander set in the sink.
- Cook the fregula: Bring 2 quarts of salted water to a boil in a medium pot. Add the fregula and simmer for 8 to 10 minutes until tender.
- Cook the corn with the fregula: When the fregula is done, drain it over the colander with the fresh corn kernels, letting the hot water briefly cook the corn. Drain everything well and let cool to room temperature.
- Assemble the salad: In a large bowl, combine the cooled fregula and corn with halved Sun Gold tomatoes, purslane leaves, chives, olive oil, rice vinegar, and salt. Toss gently to mix all the flavors.
- Finish and serve: Taste and adjust seasoning if needed. Sprinkle the remaining purslane leaves on top for a fresh, peppery garnish and serve chilled or at room temperature.
Corn, Fregula & Sun Gold Tomato Salad
Recipe Type:
Main Dish
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Servings:
4
Ingredients
- 4 ears yellow corn, husks and silk removed Kosher salt
- 1 cup fregula
- 1 lb Sun Gold cherry tomatoes, halved
- 2 cups fresh purslane leaves and
- tender stems
- 1⁄4 cup minced fresh chives
- 1⁄3 cup extra-virgin olive oil
- 1⁄4 cup rice vinegar
Instructions
- To prepare the fregula and corn: One at a time, stand each ear of corn upright on its stem end and, using a sharp knife, cut straight down between the kernels and cob to remove the kernels, rotating the ear after each cut. Transfer the kernels to a large colander with a base and set in the sink.
- In a medium pot, combine 2 qt water and 2 tablespoons salt and bring to a boil over high heat. Add the fregula, adjust the heat to a simmer, and cook for 8 to 10 minutes, until tender.
- Remove the pot from the heat and pour the fregula over the corn, allowing the hot water to drain through the kernels. Drain well and let cool to room temperature.
- To assemble the salad and serve: In a serving bowl, combine the fregula and corn, tomatoes, 1 cup of the purslane leaves, the chives, oil, vinegar, and 1 tablespoon salt and toss to mix well. Taste and adjust the seasoning if needed. Sprinkle the remaining 1 cup purslane leaves on top.
Wine Pairing: What to Sip with Corn Fregula Salad
This fresh and vibrant salad pairs beautifully with wines that highlight its bright, summery flavors without overpowering the delicate balance of textures. Kendall-Jackson Vintner’s Reserve Sauvignon Blanc is an ideal choice — its crisp acidity and lively citrus notes echo the sweetness of the corn and the tang of the rice vinegar, while its subtle herbaceous character complements the purslane and chives perfectly. Want something a little lighter? Try out our low calorie Sauvignon Blanc for the same great taste.
For a richer, more layered experience, the Kendall-Jackson Grand Reserve Chardonnay offers creamy texture, balanced oak influence, and notes of ripe tropical fruit that pair beautifully with the toasted nuttiness of the fregula and the fresh ingredients in the salad. Together, these wines make a refreshing and elegant pairing.
