Eat The Santorini Cherry Tomato Changed My Life

Would it sound entirely ridiculous to say the Santorini Cherry Tomato changed my life? My first encounter with the locally-grown treasure was at Aktaion Restaurant, an unassuming traditional taverna that turned out to to be one of the oldest on the island, built over nearly a century ago. It was there that my wife and I first tasted a traditional korkosela made with eggs, fresh tomato and green bell pepper. It was unlike any dish I have ever had. As a backyard-tomato-farmer, the delicacy sent me into a frenzy to research the mystical Santorini Tomato. Soon enough, one thing led to another and I became entranced by the Santorini Fava Bean, an ancient yellow split pea dating back 3,500 years. As you could have guessed, our next meal included fava dip at a traditional fish tavern beside the bay, Dimitris. What I called fava bean research, my wife called my newest obsession. Upon returning to Grace Hotel, I discussed my discoveries with the chef, who then insisted that I finish out my Grecian food tour with a third and final locally-grown specialty: the white aubergine, or eggplant. I’ve since returned home with a flavorful story told best through the learned recipes we’ll cherish for years to come.