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Fava Bean and Cherry Tomato Salad

July 23, 2009

This salad could really be called Christmas in July.  Although it’s red, white and green, it’s more appropriate for summer.  I served this

fava bean and tomato salad

fava bean and tomato salad

with chicken shawarma (check out the new pic!) when I made dinner for two friends, neither of whom had fava beans before.  I was pretty pleased they liked, especially since I put everyone to work shelling the beans.  I was inspired by a few fava bean salad recipes I saw, but the result is original.  Seves 6 as a side dish.


4 lb fava beans, removed from pods

2 c cherry tomatos, halved or quartered depending on thier size

1 T olive oil

1/2 a lemon, juiced

salt and pepper to taste

handful of fresh parsley, chopped

1/4 c pecorino romano, finely diced


Bring a saucepan of water to a boil and add the fava beans.  Cover and bring back to a boil (about 3-4 minutes), then drain the fava beans and rinse with cold water to stop the cooking.  Remove fava beans from the shell around them and place in a medium bowl.  Add cut cherry tomatoes, olive oil, lemon juice  and parsley, and season wtih salt and pepper to taste.  Toss to combine.  Sprinkle the diced pecorino romano over the top, and stir to combine.  Serve cold or a room temperature.

One Comment leave one →
  1. sharon permalink
    July 31, 2009 5:52 pm

    this is worth the effort, friends. make it !

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