In Santorini, you will undoubtedly be drawn in by the amazing scenery. The views from the volcanic island down to the caldera are breathtaking. Walk down the narrow streets winding through traditional white-washed houses with blue windows, before reaching the many rooftops and balconies hanging off cliffs to gaze at the most magical sunset in the world. As the sun goes down, you will most probably be enjoying a plate of fava with bread, red onion and capers. Santorini’s cuisine will entice you as much as its scenery.
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Preparation time
00:15
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Cooking time
01:00
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Serves
4
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Cuisine
Santorini
Ingredients
- 200 g Santorini fava PDO, or organic Greek fava
- 600 ml water
- 1 medium-sized red onion, cut into four
- 100 ml extra virgin olive oil
- Salt
- Freshly ground white pepper
- Extra olive oil for drizzling
- Capers and chopped spring onions for decoration
A Taste of Santorini: Between Breathtaking Sunsets and Authentic Flavours
Santorini isn’t your typical holiday island. It’s a place that stirs emotions—where golden sunsets from Oia, whitewashed houses perched on the caldera, and the deep blue sea come together in perfect harmony. It’s an island meant to be savoured slowly, soaking in its beauty and letting every detail surprise you.
Among its many treasures is Santorini fava, a simple yet soulful dish that tells the story of the island’s volcanic land. Grown on the island's volcanic soil and protected as a PDO (Fava Santorinis), the small yellow pulses are turned into a creamy, golden purée using just a few humble ingredients—extra virgin olive oil and a bit of onion are all it takes to create something truly special.
Just like the crown-shaped vines that hug the soil to withstand sea winds, fava is born from dry farming and manual labour. The result? Ingredients bursting with character and taste. A small treasure that speaks of tradition, resilience, and love. One spoonful, and you’ve already stepped into the heart of the island.
Traditional and Easy Greek Fava Recipe
The fava recipe is a very simple appetizer or dip:
- Rinse the fava under running cold water, put it in a large saucepan, and cover with the 600 ml of water (add a little hot water during cooking if needed).
- Bring to a boil and skim the foam.
- Add the quartered onion and lower to a simmer. Cook gently for 40–60 minutes, until the fava is soft and easy to mash with a fork.
- You can puree it with a fork or use a food processor. Return to the pan and season with salt and pepper to taste.
- Add the olive oil last, and serve with chopped spring onions, capers, and a drizzle of extra virgin olive oil.
2 comments
E i 100 ml olio dove dono ?
Our reply
Ciao Silvio, alla fine: quando la fava è passata e salata, versa i 100 ml a filo mescolando con un cucchiaio di legno, e la crema diventa lucida e morbida. Un altro filo a crudo nel piatto, con capperi e cipollotto. Grazie: hai trovato un passaggio che mancava, e lo aggiungiamo alla ricetta.
La meilleure recette de fava et j’en ai essayé beaucoup !! Simple, facile à réaliser et délicieuse. A chaque fois c’est un plébiscite. Merci