8 tomatoes
2 cups of cooked fava beans
3 tablespoons of olive oil
1 minced garlic clove
200g of crumbled feta cheese (or well-cured Minas cheese)
16 black olives in slivers
Juice from 1/2 lemon
2 tablespoons of chopped parsley (or other herb of your preference)
Salt, black pepper, and olive oil to taste
8 tomatoes
2 cups of cooked fava beans
3 tablespoons of olive oil
1 minced garlic clove
200g of crumbled feta cheese (or well-cured Minas cheese)
16 black olives in slivers
Juice from 1/2 lemon
2 tablespoons of chopped parsley (or other herb of your preference)
Salt, black pepper, and olive oil to taste
Cut the tomatoes into quarters and remove the seeds. Reserve
Cook the fava beans in boiling water with salt until tender
Drain and chill in cold water
Remove the thick skin from the fava beans and reserve the grains
In a large skillet, heat the 3 tablespoons of olive oil
Add the garlic and stir-fry until fragrant
Then add the tomatoes
Simmer for 2 minutes and add the cooked fava beans, crumbled cheese, and stir gently
Remove from heat and transfer everything to a salad bowl
Add the black olives and reserve
In a separate bowl, mix together the lemon juice, chopped parsley, salt, and pepper
Add olive oil to taste
Drizzle over the still-warm salad and serve immediately.
