We’ve been fortunate to receive heaping quarts of fava beans from our CSA this season and it’s been a treat for sure. Because favas have such a short season, I like to make the most of them by preparing them simply, and in a way that makes them shine. A little lemon juice, olive oil, and parsley are all they really need. We also had some English shelling peas from this week’s share to go along with the favas, and to make a more substantial salad, I added farro for heartiness and a bit of feta for a salty punch.
For as much as people make a fuss about the two step process involved in preparing fava beans (having to both shuck the beans from their pods and then having to remove the outer skins), I find that it’s really no big deal, especially if you have little hands to help. It’s a pleasant summertime activity and goes by fairly quickly. 
This salad keeps well in the refrigerator for several days and would be a good one for bringing along to picnics and outdoor gatherings. With fava bean season soon coming to an end, be sure to keep an eye out for them during your next trip to the market and grab them while you can.
- 1 cup farro, rinsed and drained
- 1½ teaspoons sea salt, divided
- 1½ cups fava beans, shucked (about 3 pounds of fava beans in their pods)
- 1½ cups shelled English peas (also known as shelling peas)
- ¼ cup chopped scallions
- ¼ cup chopped flat leaf parsley
- 2 teaspoons fresh thyme
- ⅓ cup crumbled feta
- 2 tablespoons olive oil
- Juice of 1 lemon, about 2 tablespoons
- Combine farro with 3 cups of water and 1 teaspoon salt in a medium saucepan. Bring to a boil, then lower heat and simmer until farro is tender, about 20-35 minutes. Drain well and transfer to a large bowl to cool.
- Fill the same pot again with water and bring to a boil. Blanch both the fava beans and the English peas for one minute. Drain and then shock them in a bowl of ice water to stop the cooking and maintain the bright green color. Drain again.
- Pinch each fava bean with a thumb and finger and squeeze the bean out of its waxy skin. Add the peeled favas, peas, scallions, parsley, thyme, and most of the feta to the farro. Toss with a wooden spoon to combine.
- In a small bowl, whisk together the olive oil, lemon juice, and remaining ½ teaspoon salt. Pour dressing over salad and toss to evenly distribute. Allow salad to soak up the dressing for 10-15 minutes before serving. Sprinkle with remaining feta and freshly ground pepper to serve.
Mary Ann | The Beach House Kitchen says
Looks like you had a little helper Emily! This salad looks perfect for summer! Nice and hearty, but so good for you! You’re right, awesome for picnics!
Lu | Super Nummy says
I love hand-shelled fava beans and peas! The favas are an especially rare find here in the U.S. Yours look so beautiful! They remind me of my grandparents in China. They watch TV and shuck a massive pile of beans for HOURS haha.
Traci | Vanilla And Bean says
It’s been a little over a year since I had fava beans and I agree, they are worth the effort to get into them. They are beautiful little beans and incredibly nourishing. In fact, there’s some at the market today! I’ll be picking some up and am looking forward to getting into them and enjoying the bounty. This salad is just delicious and a perfect pairing, Emily! xo
Aysegul says
Oh I love this salad Emily. Fava beans are hard to find around here and their season is very short. But if I can get my hands on them I will make sure to give this beauty a try.
Gorgeous photography as always, my friend.
Gena says
I love fava beans, and this is such a perfect way to serve them: I’m sure that all of the textural contrast is terrific. Can’t wait to try this with tofu or cashew feta!
Tessa | Salted Plains says
These are the types of salads I crave in the summer; simple, fresh, and crisp! I’m with you, I don’t mind the two-step process, it is kind of therapeutic in a way. I bet the feta pairs beautifully with the veggies – can’t wait to make this one, Emily! xo.
Karen @ Seasonal Cravings says
Yum, this looks so tasty and I’m not used to using fava beans. Can’t wait to give it a spin!