Cypriot Fresh Fava Bean and Purslane Salad

Name: Cypriot Fresh Fava Bean and Purslane Salad
Yield: Serves 6
Cuisine: Cyprus
Ingredients: 1 large tomato, seeded and cut into ½-inch pieces; Salt and freshly ground pepper; Salt and freshly ground pepper; ¼ cup extra virgin olive oil; 2 teaspoons red wine vinegar; 1 tablespoon balsamic vinegar; 2 scallion, thinly sliced pieces; 1 small green bell pepper, diced; 1 small seedless cucumber, cut in ½-inch dice; 1 cup small, tender purslane leaves; 2 pounds fresh fava beans

Preparation info

Serves
6

Difficulty
Easy

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.

Ingredients

2 pounds fresh fava beans
1 cup small, tender purslane leaves
1 s

Asia
Cyprus
Vegan
Gluten-free
Mediterranean

Method

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 se