Tear the basil, squeeze the juice from the lemon. Place the basil, lemon juice, oil, salt and pepper in a blender, puree until smooth. Set aside the dressing.
Quarter the tomatoes, cut the cucumber into slices. Halve the courgette lengthwise, cut into slices. Heat the oil in a frying pan. Add the courgette, season with salt, fry for approx. 10 mins., turning occasionally.
Cook the fregola sarda in boiling salted water until al dente, drain. Serve the fregola sarda, vegetables and mozzarella in bowls, drizzle with the dressing.