Mediterranean Salad Recipe

Prepare fava beans

If using fresh favas: blanch in boiling salted water for 2–3 minutes until tender, then shock in an ice bath. Drain and remove outer skins by pinching each bean to pop the inner tender bean out. If using frozen: thaw, blanch 1 minute, shock, drain, and remove skins if desired.

Cook green beans

Bring a pot of salted water to a boil. Add trimmed green beans and cook 2–3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

In a large bowl combine prepared fava beans, green beans, quartered artichoke hearts, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Add chopped parsley and mint (if using). Toss gently to combine.

Season the salad lightly with kosher salt and freshly ground black pepper. Drizzle 1 tablespoon extra-virgin olive oil over the top and toss briefly to coat.

If using, sprinkle crumbled feta over the assembled salad just before serving.

In a small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tsp lemon juice, minced garlic, 1 tsp olive oil, and chopped dill until smooth and creamy.

Taste and season with salt and freshly ground black pepper to taste. If the dressing is too thick, thin with 1–2 teaspoons cold water until it reaches a spoonable consistency.

Reserve about half the yogurt dressing for serving on the side and use the remaining half for tossing or drizzling on the salad (see assembly step).

In a small jar or bowl, combine 2 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey (if using), and the minced shallot. Whisk to combine.

Slowly whisk in 3 tbsp extra-virgin olive oil until emulsified. Season to taste with salt and freshly ground black pepper.

Taste and adjust acidity or sweetness: add a little more vinegar for brightness or a pinch more honey to tame acidity.

Just before serving, pour the red wine vinaigrette over the salad—start with about half and toss gently; add more if desired. Alternatively, serve vinaigrette on the side for guests to dress individually.

Spoon dollops or thin ribbons of the reserved yogurt dressing over the dressed salad, or serve the yogurt dressing on the side for guests to add. Drizzle a final 1 tsp extra-virgin olive oil over the top and finish with additional cracked black pepper.

Serve immediately at room temperature or slightly chilled. Leftovers: keep dressings separate and store salad in an airtight container in the refrigerator for up to 2 days.