Fava Bean, Tomato and Feta Salad

The first time I bought fava beans, I wondered why anyone would ever want to pay for them. Out here, they are expensive, at least $2/pound with the pods. It takes some time to de-pod them, and then they need to be blanched and de-skinned, as well. What you're left with is about a fifth of what you started with.

However, I like to make a ritual out of de-podding the favas. It's a great activity for the family. It gives an excuse for everyone to sit together and chat while doing something useful, something that will become a fantastic meal! It builds community into your food. I also like doing this outside in the sun while enjoying some lemonade. Try it sometime!

This salad beautifully melds the flavor of the favas with the saltiness of feta and olives and the freshness of tomatoes. My husband keeps asking for more!

Fava Bean, Tomato and Feta Salad
Serves 4 as a side dish

2 pounds shelled fresh fava beans (or 12 oz. frozen)
2 tablespoons olive oil
2 tablespoons lemon juice
3 tablespoons fresh dill, chopped
3 plum tomatoes, cut into large chunks
4 ounces feta cheese
12 black olives, pitted
salt and freshly ground black pepper

Blanch de-podded fava beans in boiling water for several minutes until the skins are soft. Pop the fava beans out of the skins into a medium bowl. Add other ingredients and mix well. Serve.