Fava bean salad
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This fava bean salad features a classic Italian combination of fava beans, salty pecorino cheese, mint, and a lemon dressing. It’s fresh, flavorful, and delicious, making it the perfect summer side dish!
Published in Sept 2018/Updated in July 2024
I first made this fava bean salad recipe years ago, but today, it’s back with new photos and a reminder to make it for all your summer gatherings and BBQs. It’s that delicious!
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The recipe is inspired by a popular Italian combination that pairs creamy, sweet fava beans with salty pecorino cheese. This beautiful contrast of flavors is enhanced by crispy fennel and mint, which bring freshness and texture, and a bright lemon dressing that pulls it all together.
We love this salad. It’s full of flavor, packed with fiber and plant-based protein, and a great recipe for turning fresh or frozen fava beans into a delightful summer meal. It also looks beautiful and elegant.
Who knew fava beans could be so irresistible!?
In the last few weeks, I have made it on repeat—either served on its own as a simple side salad or combined with grains. I’ve also served this amazing black pepper focaccia on the side, and it was a winner!
Let’s make this fabulous fava bean salad next time you’re wondering what to do with fava beans. It’s quick to make and scrumptious, and it would also be a fab contribution to a potluck or picnic this summer!
List of the ingredients
- Fava beans
- Pecorino cheese
- Fennel
- Mint leaves or mint pesto
- Lemon juice
- Honey
- Extra virgin olive oil
- Salt & pepper
- Pine nuts (optional)
How to make fava bean salad
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Cook the fava beans until tender, drain, and set aside.
- Add the dressing ingredients to a glass jar and shake vigorously until the ingredients are emulsified.
- Place the salad ingredients in a large bowl.
- Next, pour over the salad and toss to combine.
- Add the shaved pecorino cheese and pine nuts. I love shaving the pecorino cheese using a serrated knife. It’s quick and easy, making thin yet textured slices of cheese.
Note: I usually don’t peel fava beans, as the skin is perfectly fine and tender to my liking (peeling is also time-consuming!). But you can remove their peel for a brighter green and softer texture. It’s totally up to you!
- Gently toss to combine and serve. You can also transfer this fava bean salad to a serving dish as it looks gorgeous and more elegant. I recommend serving it with crostini, focaccia, or crusty panini rolls. It’s super delicious!
Recipe Notes
Fava bean salad ingredients
Fava beans: You can use fresh or frozen fava beans. Frozen fava beans are convenient and budget-friendly, and you can happily enjoy these bright green jewels all year round.
Pecorino cheese: This Italian aged sheep’s cheese is salty and sharp, pairing perfectly with the sweet fava beans. If you don’t have it on hand, you can substitute aged Parmesan cheese or crumbled feta to create the contrast of flavors that make this salad terrific.
Fennel: It provides freshness and texture, making this salad light and more flavorful. If you wish to swap the ingredients, celery or finely sliced lettuce can be used as a substitute for fennel.
Mint: I recommend using fresh mint to brighten up all the flavors.
Dressing: We use a simple dressing made with extra-virgin olive oil, lemon juice, zest, and a hint of honey for sweetness. We also add a touch of garlic flavor and seasoning, of course.
Storage Tips
If you plan to make this fava bean salad ahead, I recommend making it on the day and adding the dressing before serving. If you have salad leftovers, they keep in the fridge for up to 2 days.
MORE QUICK SALADS?
- Italian tomato and cucumber salad
- Marinated tomato salad
- Cannellini bean salad
- Lemon couscous salad
- Spicy chickpea salad
I hope you like this fava bean salad as much as we do. Let me know if you make it! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
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Fava Bean Salad
Ingredients
- 3 cups (400gr) fresh or frozen fava beans, shelled
- 1 fennel bulb, finely sliced
- ¼ cup pecorino cheese, shaved
- ¼ cup mint leaves, chopped
- 1-2 Tablespoon toasted pine nuts (optional)
Dressing
- 2 Tablespoon extra virgin olive oil
- 1 Tablespoon lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon honey
- 1 small garlic clove, grated
- ½ to ¾ teaspoon salt, to taste
- black pepper, to taste
Instructions
- Bring a pot of salty water to a boil. Add the fava beans and let them boil for 1-2 minutes (3-4 minutes if you cook them from frozen). They are ready when they are all floating on top. Drain, rinse under cold water, and set aside. If you wish, you can pop them out of their shells or leave the skin on as I did.
- Make the dressing by adding the dressing ingredients to a glass jar with a lid. Shake vigorously until well emulsified. (Note: I recommend using ½ tsp of salt as you don't know how salty the pecorino cheese is. But you can add more salt at the end if needed).
- Next, add the fava beans, the sliced fennel, and mint to a salad bowl. Pour the dressing over and toss until well combined. Toss in the shaved pecorino cheese and pine nuts, and toss gently once again. Taste, and make sure you're happy with the seasoning.
- Transfer to a serving plate and garnish with extra mint, shaved pecorino, and plenty of freshly ground black pepper. Enjoy with crusty bread, focaccia, or crostini.
I would add a tiny crunch, but otherwise a really practical and great salad
That’s great! Thanks so much for your feedback, Shira!
This looks so good! I love the idea of fava beans and feta. It’s delicious 🙂
Thank you for this great idea!