
I’d never much cared for Greek Salad before we visited Greece in 1990.

But just over the road from our hotel in Athens, where polished tables with dusty chairs were shaded by huge-leafed trees in the park, we had to revise our opinion. A TV was perched at one end of the row of tables, while old men sat with coffee or retsina, flicking worry beads rhythmically as they watched US sitcoms subtitled in Arabic and dubbed in Greek. The picture wavered every time a bus passed, running over the cable leading to the TV from the kitchen across the street. The waiter brought our salads, dodging buses. We were tired and jet-lagged, and our appetites didn’t anticipate much of worth. But oh! The bliss of full-flavoured tomatoes, soaked in greenish-gold olive oil, with crunchy sweet cucumbers and feta from the mountains! Sprinkled over all was a wild mixture of herbs, hauntingly familiar yet unique. The heavy bread was drying out fast in the Athenian summer heat, but that only made it more suitable to mop the juices from our fingers, plates and bowls. An old man at the next table raised his glass to us with a smile and “Stin ygeiá sas!” (“to your good health!”) nodding in approval at our enjoyment. Suddenly we belonged, and everything seemed so right. The heat, the dust, the barefoot children playing in the fountain — it all was part of our enjoyment of this welcoming city.


Later, on our tour on the Greek mainland, we wandered among tall, golden, fluted columns and admired archaic carvings, floating marble draperies against lapis lazuli sea. Each evening we were introduced to some wonderful Greek salads, even better than our first taste in Athens. I took mental notes of the best meals, to try and remember which ingredients made them so special.

Finally in our flat on Crete it was my turn to prepare this wonderful summer meal from memory, using locally bought ingredients. Each morning we’d slip out the door an hour after sunrise and shop with the local people for fresh produce. After breakfasting on home-made yoghurt and local honey, with fresh crusty bread still warm from the baker, I could be found in the kitchen cutting up tomatoes, cucumbers, onion and red capsicum, and putting it all into a bowl with olives and feta. We’d leave the salad to marinate in wine vinegar and olive oil, while we went out for the morning. But the salad, tasty as it was, was missing something. Without the sprinkle of dried herbs, I couldn’t re-create some of our most memorable meals.

However, on one of our drives up into the hills, when we stopped to admire the stark contrast of craggy mountains against the perfect blue sea, I smelt a familiar but elusive fragrance. The herbs! Our car’s wheels had crushed the very plant, growing wild, that would provide the finishing touch to our lunch. I searched, following my nose, until I saw an insignificant little bush just behind the back tyre. Widening my gaze, I realised that the whole hillside was covered with the same low-growing, purple-flowered plant. Stooping low, I picked a sprig, instantly releasing that wonderful, heady fragrance, redolent of oregano and thyme with a hint of mint. The tiny flower distinctively identified the plant as a member of Labiatae, a non-poisonous plant family, but I could identify it no further. Picking a small bunch of these wild herbs, I laid the harvest on the car shelf under the dash and we got underway again. The air was so hot and dry, that the herbs were crisply brittle in a very short time. I sympathised with the plants, as I swigged the last warm dregs from my water bottle.

We were driving into the mountains, ever higher, winding over impossibly narrow roads. Suddenly as if by magic, a tiny village appeared, with terraced houses clinging precariously to the hillside. The road took a sharp bend to the right as we parked beside the domed, white-painted village church. This place was special — water was plentiful, where the rest of Greece was in drought. This was Spili, where an ancient Venetian fountain channelled delicious spring water from the mountain side, through lion faces of stone.

My husband dunking his head, Miss Eight beside him, and my parents-in-law filling water bottles.


We hurried to the fountain eagerly, filling our water bottles with the deliciously pure spring water, wetting our faces and shirts deliberately in the process. Master Six put his face under one of the lion’s heads, Miss Three had to be lifted so she could put her starfish fingers inside the lion’s mouth with a little squeal of mock terror. I was reminded of Audrey Hepburn in Roman Holiday. The water gushed with force, chilled from its journey through rock strata. Down in the square below, a fountain splashed, fed by the overflow from the spring.

We were cool at last, refreshed and no longer thirsty. Reluctantly moving on from this miraculous oasis, we passed rustic shops selling the basic staples of this village – raki, bread, fresh vegetables, coffee. I saw herbs smelling similar to the ones I had picked, but with a larger leaf. Stumbling through the Greek alphabet, I realised the plant was wild oregano; but unlike any oregano I’d met before. The flavour was stronger, wilder, more complete.
Weeds grew plentifully on the side of the road. I bent down and picked a large sprig of mint growing through cracked cement. It married wonderfully with the scent of wild oregano which now filled the car on our return.

The worry beads I’d just purchased lay glinting up at me from my lap. Three sets for three people. One set for my neighbour – pure brass, glistening gold. The next for my dear friend, so full of life – ruby red, creamy lustre, interspersed with brass. The last set were Mediterranean blue, winking up at me like a mermaid’s eyes. They are with me now, reminding me of magical places.

The meal was complete that day. We discovered that the final ingredient in a country salad is the country itself. By the time we reached Rethymnon that evening, the mint and the unknown herbs were crisp. My fingers easily crumbled the wild mountain herbs into a jar, with the aromatic combination sprinkled over fresh feta providing a finishing touch to our salads. The spring water from Spili filled our glasses as we drank to this wonderful place.

For many years I thought that mysterious plant was Greek oregano, which will substitute well but it wasn’t the wild herb I’d picked on that Cretan hillside. It wasn’t until our return to Crete in 2018 that we saw hillsides covered with cushions of wild thyme, in flower. That was it!

In 2018 we bought a jar of thyme honey from a roadside stall near Elafonisi. Drizzled over home-made yogurt, made from sheep and goats that we’d actually met personally (although they weren’t really into conversation) we had some wonderful but simple breakfasts. But our love of a good Greek salad — ah, they can never be beaten!





































































































