When referring to fava, this yellow legume found in Greece and elsewhere, we’re referring to the ultimate taste and nutrition treasure! Fava has a more rare presence in our daily menus compared to other legumes, for reasons truly inexplicable. The traditional Santorini fava has become justifiably famous although I have to admit that I’ve tried fava of different origin that tastes just as good. The color of this rich treasure varies depending on the location.

The truth is that I was late to the party and discovered this delicious legume not very long ago! We had never cooked it in our house and it didn’t have the luck that lentils and beans had! Even though I had never tasted it or given it a chance, I always thought it was a bit bland. Up until the moment the right dish was presented to me at the right time! I believe I had two plates of fava on that day, all by myself! Ever since, it has become one of my favourites and a dish that I like to make quite regularly.

Fava’s colours vary depending on its origin. The famous yellow fava is produced mostly in Santorini and originates from a plant named Lathyrus Clymenum L. It’s considered one of the most delicious split peas, all thanks to Santorini’s dry and volcanic soil as well as its microclimate. And I completely understand that since I’ve tried many of the island’s products (and products from other Cycladic islands as well) and their taste is just beyond words! Eggplants, figs, cherry tomatoes.. The most flavourful I’ve ever tasted!

Fava’s value is undeniably important and it’s also a “Protected Designation of Origin” product. It’s one of the island’s “must have” products that visitors really need to seek for. Besides the traditional, classic fava recipes that we’ve all heard of, this particular legume’s culinary level has been showcased through the famous chefs of the island and their super gourmet dishes. This fava “explosion” never ceases to amaze me every time I visit Santorini! It’s beautiful to see how this humble legume can be transformed into a piece of art with such a captivating taste!

Legumes in general are categorized as winter dishes in my mind but fava is an exception. I love making it all year long and perhaps it even feels a bit more summery. Being outside with a glass of wine.. In Santorini! I’ll blame it on the lovely time we had each time we were there for vacations!

It’s one of those legumes that are particularly easy to make and it doesn’t take too long either. You don’t need to soak the split peas in water from the previous night or boil them for hours and hours! You just need to quickly wash them and make sure you’ve got rid of any dirt or grit, and then straight in the pot! Oh, and just for a little while!

I make fava quite often and I like to combine it with different ingredients each time. It goes really well with many different flavours so my dishes turn out super colourful and unique each time!

I’m making our favourite fava spread salad with cherry tomatoes today! It’s an extremely simple recipe, quick, delicious, healthy and beautiful. So beautiful that it can be served as a more refined gourmet dish as well! You can obviously skip or add any ingredient you like according to your taste. After all, imagination is a key ingredient when cooking! Fava goes really well with a variety of flavours and herbs add a certain flair to its taste, so I’m sure you’ll find an option that satisfies your taste buds.. Oregano, mint, bay leaves, saffron, parsley, thyme, spring onions, garlic, onions.. I bet there’s something for you!