Why Tomatoes (and Feta) Taste Better in Greece
- Carrie Habel
- Aug 22
- 1 min read
I just spent a week sailing through Greece on Zoe, a catamaran owned by amazing friends (it’s the best kind of friendship perk, and I’m so grateful for the experience- thank you Dan and Robyn). Every stop along the Ionian coast brought new beauty, and unforgettable food.
One evening in Parga, I was scanning the menu packed with so many options I could hardly decide. Just then, one of the restaurant staff rolled up on his scooter with a crate of sun-ripened tomates strapped to the back. He walked past our table, grinned, and said: “You must have the greek salad today.”
So I did. And it was unforgettable. The juiciest tomatoes, crisp cucumbers, briny olives, and feta like nothing I’ve ever tasted: rich, creamy, and tangy in the most perfect way. A simple salad, yet it tasted like sunshine and sea air in every bite. And the local krasi (wine) somehow didn’t give me the stomach issues I often get with wine in the U.S.
Here’s the thing: food in Europe just tastes different. Fresher. Fuller. More alive. The flavor can’t be replicated, because the ingredients don’t sit on trucks or shelves for days, they’re grown close by, picked ripe, and served with care. It’s quality over convenience, and your body can feel the difference.
Needless to say, I think I ordered a Greek salad with every meal after that day.
The lesson? Sometimes wellness isn’t about more. It’s about simplicity, freshness, and slowing down long enough to taste life at its best.
“Yamas!” (Γειά μας!), which means “to our health.”
