Fava Bean and English Pea Panzanella | CUESA

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Returns March 17, 2022

Fava Bean and English Pea Panzanella


Elianna Friedman, CUESA’s Market Chef

This recipe was demonstrated for CUESA’s Foodwise Tour of Iacopi Farms on June 18, 2013.

Serves 2 to 4


1 loaf of favorite bread (day-old works best)
1 cup olive oil (reserve ½ for dressing)
3 cloves garlic, chopped
1 cup arugula
½ cup English peas, shelled and blanched
½ cup fava beans, shelled, blanched, and peeled
½ bunch green onions, sliced
3 large tomatoes, chopped
½ bunch basil, chiffonade
2 tablespoons balsamic vinegar
Salt and pepper to taste


1.    Preheat oven to 350ºF. Rip the bread into bite-size pieces and soak in ½ cup olive oil. Sprinkle the garlic on top, then toast in the oven for 10 minutes.

2.  Mix the arugula, peas, favas, onions, tomatoes, and basil in a bowl. Toss in the toasted bread pieces. Drizzle the balsamic vinegar and remaining ½ cup olive oil over the top and season with salt and pepper to taste.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »