Fava Bean Summer Salad
Let me introduce you to my new summer favorite – Fava Bean Summer Salad.
Bursting with fresh flavors, this salad combines tender fava beans, crispy cucumbers, nutty parmesan, and delicate prosciutto. Finished with a zesty lemon and fragrant dill dressing, it’s the perfect light and refreshing dish for any occasion. Sounds amazing, right? Well, it is amazing.
Whether you serve it as a side or enjoy it as a main course, this salad is sure to impress and delight. Enjoy the taste of summer in every bite!
Why you will love this Fava Bean Salad
Fresh and vibrant flavors – the combination of fresh fava beans, crispy cucumbers, and nutty parmesan creates a burst of flavors that are both refreshing and satisfying.
Perfect for summer – light, refreshing, and easy to make, this salad is ideal for spring or summer.
Healthy and nutritious – this salad is packed with vitamins and minerals from the fresh vegetables and beans, plus protein from the parmesan and prosciutto.
Versatile – this salad can be served as a side dish, a main course, or even a great snack, pairing well with a variety of other dishes.
Ingredients, Variations and Substitutions
Fresh Fava beans – also known as broad beans, have a mild, buttery flavor and a creamy texture. They should be blanched and peeled properly to remove the tough outer skins. If fava beans are unavailable, edamame or green peas can be used.
Cucumbers – add a refreshing crunch and subtle sweetness. Use firm cucumbers to ensure a crisp texture. Zucchini or thinly sliced radishes can be used for a different texture and flavor.
Parmesan cheese – provides a firm texture and nutty, savory flavor with a hint of sharpness. If Parmesan is not available, Pecorino Romano or Asiago can be used as alternatives.
Red onion – adds a sharp, slightly sweet flavor and a bit of crunch. Soak in cold water for a few minutes to mellow the sharpness. Shallots or green onions can be used for a milder flavor.
Fresh dill – imparts a herbaceous note that complements the other ingredients. Fresh mint, basil, or tarragon can be used for a different herbal note. You can also use dried dill; remember to use less quantity.
Zest and juice of one lemon – provide a bright, tangy acidity that balances the dish. Lime zest and juice can be used for a different citrus twist.
Olive oil – adds a smooth, fruity richness to the salad, while butter adds a creamy depth when sautéing. Use extra virgin olive oil for the best flavor. Avocado oil or grapeseed oil can be used for olive oil; ghee or margarine can be used for butter.
Salt and black pepper to taste – adjust seasoning to your preference, adding gradually to avoid over-seasoning. Other spices like smoked paprika or cumin can add different flavor profiles.
Prosciutto – adds a savory, salty richness that complements the other flavors. Serrano ham, pancetta, or even crispy bacon can be used as alternatives.
Equipment you will need
- Large pot
- Bowl of iced water
- Colander or strainer
- Large skillet (optional)
- Large and small mixing bowls
- Whisk or fork
- Cutting Board & Chef’s knife
- Vegetable Peeler
- Measuring cups and spoons
Top Tips
Blanch the fava beans for 2-3 minutes, then transfer them to ice water to stop the cooking process. Peel off the tough outer skins to reveal the tender beans inside.
Use the freshest cucumbers, dill, and other ingredients for the best flavor and texture. Fresh herbs, in particular, can elevate the dish significantly.
Slice the red onion very thinly to avoid overpowering the other flavors in the salad. Soaking the slices in cold water for a few minutes can also mellow their sharpness.
For an extra layer of flavor, sauté the blanched and peeled fava beans with minced garlic clove in olive oil or butter for a few minutes before adding them to the salad.
Add salt and pepper gradually and taste as you go. The parmesan and prosciutto are both salty, so you may need less additional salt.
Step-by-step instructions
- Bring a large pot of water to a boil.
- Shell the fava beans and add them to the boiling water.
- Blanch the fava beans for 2-3 minutes.
- Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process.
- Once cooled, drain the beans again and remove the outer skin.
- Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat.
- Add the blanched fava beans and sauté for another 2-3 minutes.
- Remove from heat and let cool.
- Slice or dice the cucumbers, thinly slice the red onion, and tear the prosciutto into bite-sized pieces. Set aside.
- In a small mixing bowl, whisk together the lemon zest, lemon juice, 2 tablespoons of olive oil and chopped fresh dill.
- Season with salt and black pepper.
- In a large mixing bowl, combine the prepared fava beans, cucumbers, red onion, and prosciutto pieces. Top the salad with shaved parmesan cheese.
- Pour the dressing over the salad and toss gently to combine.
Best way to enjoy Fava Bean Salad
- Serve it as a light meal right after it’s prepared
- Pair it with crusty bread
- Pair it with grilled chicken, shrimp, or fish.
- Serve as part of a spread alongside of antipasto platter and a variety of cheeses.
- Serve the salad over a bed of quinoa, couscous, or farro for a more filling meal.
- Pair the salad with a light, chilled soup like gazpacho or a simple vegetable broth.
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Storage instructions
Refrigeration:
- Transfer the salad to an airtight container to maintain freshness.
- Store in the refrigerator and consume it within 2-3 days
Separating Ingredients:
- If possible, store prosciutto separately to keep it from becoming too soggy. Add it to the salad just before serving.
- Consider storing the dressing separately to keep the vegetables crisp. Combine the salad and dressing just before eating.
Tips for Maintaining Freshness:
- Reviving the Salad:
- If the salad seems dry after storage, add a little extra olive oil and lemon juice to refresh the flavors.
- Add a sprinkle of fresh dill and parsley to brighten up the salad.
Fava Bean Summer Salad
Equipment
- large pot
- bowl with cold water and ice
- cutting board
- chef's knife
- Colander or strainer
- skillet
- mixing bowl
- whisk
- measuring cups and spoons
- vegetable peeler
Ingredients
- 1 pound fresh fava beans shelled
- 2 tbsp butter
- 2 large cucumbers sliced or diced
- 1/2 cup parmesan cheese shaved
- 1 small red onion thinly sliced
- 4-6 slices prosciutto torn into bite-sized pieces
Dressing
- 2 tbsp olive oil
- 2 tbsp fresh dill chopped
- Zest and juice of 1 lemon
- Salt and pepper
Instructions
- Bring a large pot of water to a boil.
- Shell the fava beans and add them to the boiling water.
- Blanch the fava beans for 2-3 minutes.
- Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process.
- Once cooled, drain the beans again and remove the outer skins.
- Heat 2 tablespoons of olive oil or butter in a large skillet over medium heat.
- Add the blanched fava beans and sauté for another 2-3 minutes.
- Remove from heat and let cool.
- Slice or dice the cucumbers, thinly slice the red onion, and tear the prosciutto..
- In a small mixing bowl, whisk together the lemon zest, lemon juice, 2 tablespoons of olive oil, chopped dill.
- Season with salt and pepper.
- In a large mixing bowl, combine the prepared fava beans, cucumbers, red onion, and prosciutto. Top the salad with shaved parmesan cheese.
- Pour the dressing over the salad and toss gently to combine.
Notes
Nutrition
Did you make this recipe?
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Conclusion
Okay, yes, there is some prep work needed to make this salad. Shelling, blanching, and removing the outer skins from the fava beans will take most of it. The rest is easy peasy, it is all worth it as the Fava Bean Salad is delicious.
FAQ
Can I use frozen fava beans instead of fresh favas?
Yes, you can use frozen fava beans. Simply thaw them and follow the same blanching process. Frozen fava beans are often pre-shelled, which can save time.
Are fava beans and broad beans the same?
Fava beans” and “broad beans” refer to the same type of legume. The terms are used interchangeably in different regions. Fava Beans name is commonly used in the United States, while the Broad Beans term is more often used in the United Kingdom and other parts of Europe.
Are fava beans healthy?
Fava beans are rich in fiber, vitamins, and minerals and are a great plant-based protein source. While many can enjoy them, people with certain conditions, such as favism (a genetic disorder that leads to a deficiency in the enzyme G6PD), should avoid eating them. Additionally, those on a low-fiber diet or with digestive issues may need to consume them in moderation.
Are fava and lima beans the same?
No. Fava beans, also known as broad beans, have a larger, flatter shape and a green color when fresh. Their tough outer skin needs to be removed after blanching. Fava beans have a slightly nutty and buttery flavor with a creamy texture. Lima beans, also known as butter beans, are smaller and can be more rounded. They come in green, white, or speckled varieties. Lima beans have a starchy, buttery flavor and a mealy texture when cooked.
What do fava beans taste like?
Fava beans have a slightly nutty and buttery flavor with a creamy texture. They are often used in Mediterranean, Middle Eastern, and European cuisines. Common in dishes like falafel, fava bean salads, and spreads like ful medames.
Can I make this salad ahead of time?
You can prepare the salad ingredients and store them separately, but it’s best to combine and dress the salad just before serving to keep the vegetables crisp and fresh.
Can I add other vegetables to this salad?
Absolutely! You can customize the salad according to your taste by adding other vegetables like cherry tomatoes, radishes, or bell peppers.
Can I use dried herbs instead of fresh ones?
While fresh herbs provide the best flavor, you can use dried herbs in a pinch. You should use about one-third of the dried herbs compared to fresh ones.
