The fava beans and feta salad is a tasty fresh spring dish: as the season warms up, the table lightens, so what could be better than a delicious salad made with fresh fava beans, cucumbers, and feta? If I had fresh basil leaves, I would definitely add them for that special fragrant touch, but my fava beans and feta salad was delicious as it was. You can choose to blanch the fava beans or leave them raw as I preferred to do. Because they were so fresh and tender that, in my opinion, there was no need to cook them.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring
Ingredients
For my salads, when I find it, I always choose the Brindisi cucumber because it is more digestible than the classic one.
- 10.5 oz fresh fava beans
- 5.3 oz feta
- 1 Brindisi cucumber (or classic)
- 2 tbsp extra virgin olive oil
- to taste pepper
- to taste salt
Tools
- 1 Bowl
- 1 Cutting Board
- 1 Knife kitchen
Steps
Peel the fava beans and collect them in a bowl (if you want to cook them, you’ll need to boil them in salted water for ten minutes and then let them cool). Peel the cucumber and cut it into cubes or slices if you prefer. Cut the feta into cubes. Combine all the ingredients in the bowl with the fava beans and season with salt (be careful, though, as feta is salty), olive oil, and pepper. Mix well and serve.
Notes
You can add thinly sliced onion and fresh basil to taste.
