How to Make Perfect Santorini Fava – Two unique Greek traditional recipes

Santorini Fava (Greek Yellow Split Peas) is one of the most beloved traditional dishes in Greek cuisine. Despite its simple ingredients, this hearty legume-based dish offers both high nutritional value and a rich, satisfying flavor. The most iconic version comes from the island of Santorini, where yellow split peas (not fava beans) have been cultivated for centuries in the island’s volcanic soil. Known officially as “Santorini Fava PDO” (Protected Designation of Origin), this Greek legume stands out for its smooth texture and earthy taste. In this article, we’ll explore the authentic Santorini fava recipe and introduce two delicious variations that enhance its flavor and texture—perfect for lovers of Mediterranean plant-based cuisine.

The Classic Fava Bean Recipe

The classic recipe is simple and based on a few, but very carefully selected ingredients. The result is a velvety puree with a rich flavor that is usually served with olive oil, lemon and onion.

Materials

• 250 gr. Santorini Fava
• 1 large onion, chopped
• 1 clove garlic, chopped
• 1 Laurel leaf
• 60 ml olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Water (about 1 liter)
• Olive oil for serving

Implementation:

1. Rinse the fava beans under running water to remove any impurities.
2. In a large pot, add the fava beans, chopped onion, garlic, bay leaf and water.
3. Bring the mixture to a boil, then reduce the heat and simmer for about 40-50 minutes, stirring occasionally and skimming off any foam that forms on the surface.
4. When the fava beans have completely softened and the mixture has reached a thick consistency, remove the bay leaf.
5. Add the olive oil and lemon juice and mash the fava beans with a blender or vegetable grinder until creamy.
6. Add salt and pepper to taste and mix well.
7. Serve warm or at room temperature, with extra olive oil and onion slices on top.

Classic Santorini Fava made from Greek yellow split peas is a nutritious and versatile dish. It can be served as an appetizer, a healthy side dish, or even as a light main course accompanied by fresh bread or olive oil. Rich in plant-based protein and fiber, this traditional Greek legume spread is both filling and easy to prepare. For those who enjoy experimenting in the kitchen, there are several creative fava variations worth trying—each offering a unique twist on the classic Santorini recipe.

Variation A. Fava beans with caramelized onions and capers

The first variation is with caramelized onions and capers. The caramelized onions add sweetness and depth of flavor, while the capers provide a tang that balances the flavor of the dish.

Materials

• Same ingredients as the classic recipe, plus:
• 2 large onions, thinly sliced
• 1 tablespoon capers, rinsed
• 2 tablespoons olive oil (for the onions)
• 1 teaspoon of sugar

Implementation:

1. Prepare it as in the classic recipe and keep it warm.
2. For the caramelized onions, heat the olive oil in a pan over medium heat.
3. Add the chopped onions and sugar and mix well. Cook the onions slowly, stirring often, for about 20-30 minutes, until soft and golden.
4. Add the capers and continue to cook for another 2-3 minutes.
5. Serve the fava beans on a plate and top with the caramelized onions and capers. You can add extra olive oil if you want.

This variation adds a special flavor dimension to fava beans, with the sweetness of the onions bringing out the saltiness of the capers. It is ideal for those who want to give a more gourmet touch to the traditional dish.

Variation B. Fava beans with Roasted Tomatoes and Fennel

The second variation adds roasted tomatoes and fennel, giving the dish a fresh, slightly sweet and aromatic flavor. The fennel with its slightly aniseed aroma combines wonderfully with the earthy flavor of the fava beans.

Materials

Same ingredients as the classic recipe, plus:

• 4 ripe tomatoes, sliced
• 1 teaspoon fennel (or 1 small fennel, thinly sliced)
• 2 tablespoons olive oil (for baking)
• A few sprigs of fresh fennel for garnish

Implementation:

1. Prepare the Santorini fava beans as in the classic recipe and keep warm.
2. Preheat the oven to 200°C.
3. Spread the tomato slices on a baking sheet lined with baking paper, season with salt and pepper and sprinkle with the fennel. Drizzle with olive oil.
4. Bake the tomatoes in the oven for about 20-25 minutes, until they soften and start to color at the edges.
5. Serve the fava beans on a plate and top with the roasted tomatoes. Garnish with fresh fennel sprigs and add extra olive oil if desired.

This variation is perfect for the summer months, when tomatoes are in season and full of flavor. The sweet acidity of the tomato combined with the aromatic fennel provides a refreshing note to the fava beans, creating a light and filling dish.

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