Santorini Fava Recipe: A Traditional Taste of the Aegean Sun

Discover the authentic Santorini fava recipe, a beloved dish made with yellow split peas, caramelized onions, and olive oil. A must-try from the island’s rich culinary heritage.

It was a wind-stilled afternoon in May when I first understood the soul of Santorini cuisine. I’d been invited to a family-run farm near Vothonas, one of those quiet villages that often escape the postcards. The air was rich with the scent of thyme and sun-warmed earth, and the conversation around the wooden table had turned—inevitably—to fava.

Not the broad bean fava you’ll find elsewhere in Greece. Santorini’s fava is something else entirely—a humble yellow split pea puree, grown in volcanic soil that gives it an unmistakable richness. It’s been a staple here for over 3,000 years. Simple, nourishing, and deeply rooted in the island’s culinary history, fava has long been served as a meze, drizzled with olive oil and topped with slivers of onion or capers.

But that afternoon, Maria—the matriarch of the farm—served it with a twist I’ll never forget.

She had stirred into the velvety fava a spoonful of caramelized shallots deglazed with Vinsanto wine, and on top, she added crispy caper leaves and a dollop of whipped Greek yogurt. The effect was stunning. Still earthy and familiar, but layered, elevated, and infused with the spirit of Santorini innovation.

Inspired by that moment, I’ve since adopted my own version of Maria’s modern fava. Below is a recipe you can try at home—rooted in tradition, yet open to interpretation.

Santorini Fava with Vinsanto Shallots and Caper Leaves

Ingredients:

For the fava:

• 250g yellow split peas (Santorini fava if you can find it)
• 1 small onion, peeled and halved
• 1 bay leaf
• 750ml water
• Salt to taste
• Extra virgin olive oil

For the topping:

• 2 shallots, thinly sliced
• 2 tbsp Vinsanto wine (or sweet dessert wine)
• 1 tsp brown sugar
• A few caper leaves (or capers if unavailable)
• Greek yogurt (optional, for garnish)
• Fresh thyme or oregano for aroma

Instructions:

1. Cook the fava: Rinse the split peas under cold water. In a pot, combine the peas, onion, bay leaf, and water. Bring to a boil, then reduce heat and simmer for about 45 minutes, skimming foam as needed.
2. Blend: Once the peas are soft and the water mostly absorbed, remove the bay leaf and onion. Puree the mixture with a drizzle of olive oil and salt until smooth and creamy.
3. Prepare the shallots: In a small pan, cook the shallots over medium heat in olive oil until golden. Add the brown sugar and deglaze with Vinsanto, letting the mixture caramelize slightly.
4. Fry the caper leaves: Quickly flash-fry the caper leaves in olive oil until crisp, about 20 seconds.
5. Assemble: Spoon the warm fava onto a plate. Top with the caramelized shallots, crispy caper leaves, and a dollop of yogurt. Finish with a drizzle of olive oil and fresh herbs.

A Dish That Tells a Story

This isn’t just a recipe—it’s a reflection of Santorini’s character. Modest, resourceful, but never afraid to shine. Whether you enjoy it at a shaded taverna or make it in your kitchen far from the Aegean, this dish is a way to bring the island’s soul to your table.

And if you do find yourself in Santorini this summer, seek out the quiet tavernas that still serve fava the old way—perhaps with a twist of their own. You might discover, like I did, that even the simplest plates can carry centuries of flavor, memory, and pride.