Fava Bean and Feta Salad with Lemon Balm Salsa Verde

"In honor of #nationalfrenchfryday, fava beans, blistered, sugarsnap peas, lemon balm, salsa verde, feta and herbs."
-- @saladforpresident
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  • Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 4-6

Recipe Card


  • 1 pound fava beans
  • 1/2 pound sugar snap peas
  • 4 ounces feta, cut into chunks
  • For the Lemon Balm Salsa Verde:
  • 1 cup basil leaves, loosely packed
  • 3 tablespoon minced chives
  • 3 tablespoon minced lemon balm leaves
  • 1 tablespoon minced mint
  • zest of 1 Meyer lemon
  • juice of half Meyer lemon
  • 1/2 teaspoon sea salt
  • 1 small clove garlic ((or ½ normal clove)
  • black pepper, to taste
  • 1/4 teaspoon sumac
  • 1/2 cup extra virgin olive oil


  • Step 1

    Steam fava beans for 10 - 15 minutes.

  • Step 2

    In a cast iron skillet (or grill pan) cook the sugar snap pods until blistered. Set aside and let cool to room temperature.

  • Step 3

    Next, to make the salsa verde, roughly chop basil leaves and add to a small mixing bowl with chives, lemon balm, and mint.

  • Step 4

    To the bowl, add the zest of one Meyer lemon, the juice of one half of the Meyer lemon and the salt.

  • Step 5

    Using a microplane, grate the garlic into the bowl.

  • Step 6

    Mix the sumac, olive oil, and black pepper to taste.

  • Step 7

    Pour the salsa verde over the fava beans, sugar snaps, and feta, mix to combine.

  • Step 8

    Salsa verde can be stored in the fridge for up to two weeks.