Fava, Mint & Pecorino Salad
A bright spring salad that puts tender fava beans front and center. Fresh mint and sharp pecorino cheese bring everything together with a squeeze of lemon — it's simple, vibrant, and ready in minutes.
For 4 servings
- prep
Shell the fava beans.
Pop the beans from their pods. You should end up with about 1½ cups of shelled beans.
- prep
Prepare an ice bath.
Fill a large mixing bowl with cold water and a handful of ice cubes. Set it next to the stove.
- boil
Bring blanching water to a boil.
Bring 6 cups of water to a rolling boil in a large pot. Add ½ teaspoon salt.
- other · ~2 min
Blanch the shelled fava beans.
1.Drop the shelled beans into the boiling water and cook for 1-2 minutes until bright green and just tender.2.Drain immediately through a colander, then plunge the beans into the ice bath to stop cooking.3.When cool, pinch each bean to slip off the pale outer skin — the bright green inner bean should pop right out.TIPThe skins slip off easily after blanching. If they don't, the beans may need another 30 seconds in the water. - mix
Dress and toss the salad.
1.Put the peeled fava beans in a clean serving bowl.2.Drizzle with extra virgin olive oil and lemon juice.3.Season with a pinch of salt, cracked black pepper, and lemon zest.4.Add most of the mint and half the pecorino shavings. Toss gently to coat. - garnish
Finish and serve.
Scatter the remaining mint and pecorino shavings over the top. Crack a little more black pepper over everything and serve at room temperature.
TIPLet the salad sit for 5 minutes after dressing so the beans can drink up the lemon and oil — it tastes even better.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the beans for exactly 1-2 minutes until bright green to preserve their tender texture.
- 2Plunge the blanched beans into an ice bath immediately to stop the cooking and set their vibrant color.
- 3Peel the tough outer skin from each fava bean after blanching for a silky, buttery texture.
- 4Use the best-quality extra virgin olive oil you have — it's the backbone of the salad's flavor.
- 5Let the dressed salad rest for 5 minutes before serving so the beans absorb the lemon and oil.
- 6Shave pecorino with a vegetable peeler for delicate curls that distribute evenly.
- 7Tear the mint leaves rather than chopping them to avoid bruising and preserve freshness.
Adapt it for your goals.
Vegan
Omit the pecorino and replace it with a generous shaving of toasted almonds or a sprinkle of nutritional yeast for a dairy-free, plant-based version that still offers a savory finish.
low oilLow-oil
Reduce the olive oil to 1 tablespoon and add a splash of the bean blanching water to create a lighter dressing that still coats the beans nicely.
herb swapHerb swap
Replace half the mint with fresh basil or dill for a different aromatic profile — basil pairs wonderfully with the pecorino and lemon.
extra crunchExtra crunch
Top the salad with toasted pine nuts or crushed hazelnuts for a nutty crunch that contrasts the tender beans and soft cheese.
Why this is on our healthy list.
Rich in Plant Protein
Fava beans are an excellent source of plant-based protein, making this salad a satisfying side or light lunch that supports muscle health.
High in Dietary Fiber
Fava beans provide a good amount of dietary fiber, which aids digestion and helps maintain steady energy levels.
Packed with Folate
Fava beans are naturally rich in folate, a B-vitamin important for cell growth and particularly beneficial during pregnancy.
Heart-Healthy Fats
Extra virgin olive oil contributes monounsaturated fats that support cardiovascular health and add a smooth mouthfeel.
Antioxidant Boost from Mint
Fresh mint leaves contain antioxidants and can aid digestion, adding a refreshing flavor without extra calories.
Frequently asked questions
Frozen fava beans are a good substitute — thaw them and blanch for 30 seconds, then peel. Canned favas are too soft and not recommended for this salad.
