Cypriot Fresh Fava Bean and Purslane Salad

Preparation info

  • Difficulty


  • Serves


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

This delightful Cypriot salad should be prepared ahead of time and refrigerated, though it tastes best served at room temperature. The combination of balsamic vinegar and wine vinegar best resembles Cypriot vinegar.


  • 2 pounds fresh fava beans
  • 1 cup small, tender purslane leaves
  • 1 small seedless cucumber, cut in ½-inch dice
  • 1 small green bell pepper, diced
  • 2 scallion, thinly sliced pieces
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons red wine vinegar
  • ¼ cup extra virgin olive oil
  • Salt and freshly ground pepper
  • 1 large tomato, seeded and cut into ½-inch pieces


Steam the favas in their pods. (Timing depends on the maturity of the beans—5 to 20 minutes.) Cool in cold water, then remove the pods and outer skins. There should be 1½ to 2 cups. Mix with the purslane, cucumber, pepper, and scallions. Dress with vinaigrette (made from combining the vinegars, oil, and salt and pepper to taste). Add the tomato just before serving.

With thanks to Niki Moquistfor sharing this recipe.