Mediterranean Fava Bean Salad Bruschetta

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

Sign Up!

For recipes, new and tips, fresh and direct on your email.


This is not your average salad – keep reading and you will see what I mean!
Here’s a tip about fava beans:  They are also known as the broad bean and they have a thick and indigestible peel so they must be shelled after cooking.  These beans are packed with protein and high in dietary fiber.
We chose to serve this Mediterranean salad as a spin on a traditional tomato bruschetta – on a fresh toasted baguette!  You can easily skip the bread and enjoy it on its own as a salad side dish.
Serve this bruschetta as an appetizer or with your favourite meat or fish.
Mediterranean Fava Bean Salad Bruschetta


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
fava bean bruschetta 200x300 1 Mediterranean Fava Bean Salad Bruschetta

Mediterranean Fava Bean Salad on a Baguette

  • Author: Irene
  • Total Time: 30 mins
  • Yield: 4 1x


  • ½ lb fresh fava beans (in pods)
  • ¼ cup diced English cucumber
  • 1 medium Roma tomato, diced
  • 2 tbsp finely chopped fresh parsley
  • 1 clove garlic, minced
  • 4 tbsp (60 mL) extra-virgin olive oil
  • 1 tbsp (15 mL) fresh squeezed lemon juice
  • Pinch cumin
  • Salt and freshly ground black pepper to taste
  • 1 fresh baguette
  • Olive oil for brushing


  1. Remove fava beans from pods (favas are double shelled and you’ll need to remove them from skins after cooked).
  2. Bring a large pot of salted water to a boil over high heat. Fill a bowl with ice water.
  3. Blanch the fava beans for 5 minutes in the boiling salted water. Drain and plunge into the ice-water bath. Drain beans and peel them by pinching off their skin. Set aside to cool.
  4. In a medium bowl, add cucumber, tomato, parsley and garlic. Toss in cooled fava beans.
  5. Whisk together olive oil, lemon juice, cumin and salt and pepper. Add to fava mixture and toss gently to coat. Set aside.
  6. Preheat grill or grill pan to high setting. Cut baguette into ¼-inch (0.5 cm) rounds and lightly brush each side with olive oil. Grill a few minutes on each side until golden and grill marks appear.
  7. Top with fava mixture and serve.
  • Prep Time: 30 mins


Follow me!

You may also like...