Fresh Fava Bean and Pecorino Salad

  • Prep Time : 20 min
  • Cook Time : 5 min
  • Ready Time : 25 min




  • 2 pounds fresh, unshelled fava beans about 2 cups of shelled beans
  • 3 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon dried oregano leaf
  • 3 tablespoons fresh parsley leaves snipped with scissors
  • 1/8 teaspoon dried or to taste
  • 8 ounce fresh sheep's milk cheese such as a pecorino or a soft fresh goat's milk cheese, cut in small cubes
  • salt and freshly ground pepper to taste


**Fava beans are a spring favorite in southern and central Italy. This salad, adapted from Patricia Wells’ Trattoria (William Morrow 1993) is popular as a starter or as part of an antipasto spread. If you can only find a hard grating pecorino, use a soft goat cheese. If there are leftovers, saute the beans and cheese with a little oil in a small skillet. They are fragrant and delicious as a warm appetizer.**

In a medium bowl, combine all ingredients, and toss to blend. Taste for seasoning.

Source: NPR

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