Place soaked fava beans in a medium pot and cover with water. Bring to boil. Reduce heat, cover and simmer until tender, about 1 hour. Drain and let cool. Can be done up to 3 days ahead.
Smash fava beans with a fork or masher in a large bowl. Add feta and eggs. Mix briskly. Add in enough panko or breadcrumbs that mixture will hold together.
Heat 1 tbsp olive oil in large skillet over medium high heat. Add a heaping tablespoon at a time of the fava bean mixture pressing down to form a patty making sure the patties don’t touch. Cook until golden on both sides, turning once, about 8 minutes. Repeat with remaining fava mixture.
Meanwhile, mix together tomatoes, cucumber, red onion, and olives in a large bowl.
In a small bowl mix together oregano, garlic, lemon juice, red wine vinegar and 3 tbsp olive oil to form dressing. Toss with tomato mixture.
Serve fava bean fritters hot and topped with Greek salad.