A beloved meze from the heart of the Aegean.If you’ve ever traveled to the Greek islands, chances are you’ve tasted this dish at a seaside taverna—silky smooth fava purée served with a swirl of olive oil and a spoonful of sweet caramelized onions.

It’s one of those simple foods that tastes like comfort, memory, and sunshine all at once.

Fava is made from yellow split peas (not to be confused with fava beans!) and has been a staple of the Greek table for centuries, especially in Santorini where the soil gives the peas their special flavor.

In this version, I’ve topped it with slow-cooked onions and blistered cherry tomatoes for a little extra sweetness and depth.It’s creamy, nourishing, naturally plant-based, and always served with a good drizzle of olive oil. I love pairing it with warm bread, olives, and seasonal greens—it’s the kind of dish that feels humble and luxurious at the same time.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

For the Fava:

1 cup yellow split peas (fava)

1 small red onion, finely chopped

1 garlic clove, minced

1 bay leaf

3 cups water (or vegetable broth)

1/3 cup extra virgin olive oil

Salt & freshly ground pepper

Juice of half a lemon

For the Toppings:

1 large onion, thinly sliced

1 cup cherry tomatoes

Extra virgin olive oil

Fresh thyme or parsley (optional)

Salt

Directions

Rinse the yellow split peas well under cold water until the water runs clear.

In a pot, add the peas, chopped red onion, garlic, bay leaf, and 3 cups of water.

Bring to a boil, then lower the heat. Skim off any foam that forms on the surface.Simmer for 35–40 minutes, stirring occasionally, until the peas are soft and the mixture thickens.

Remove the bay leaf. Add salt, pepper, lemon juice, and olive oil.Use a hand blender or food processor to blend until very smooth and creamy. If too thick, add a splash of warm water or broth.

Preheat oven to 200°C (390°F).

Place cherry tomatoes on a baking tray. Drizzle with olive oil and sprinkle with salt.Roast for 15–20 minutes until blistered and slightly caramelized.

In a pan over medium-low heat, add 2 tablespoons olive oil and the sliced onion.Cook slowly for 20–25 minutes, stirring often, until golden and sweet. Add a pinch of salt.

Spoon the fava into a shallow bowl and make a swirl.Drizzle generously with olive oil.

Top with the caramelized onions and roasted cherry tomatoes.

Garnish with fresh herbs if desired.

Serving Suggestion:

Serve warm or at room temperature with crusty bread, olives, or pita. Perfect with a glass of ouzo or white wine.