There are fresh pomogranate juice stands all over the place, and the more we explore Greek islands, the more I see fresh fish (and the fishing boats that catch them) in and around harbor towns.
I had an amazing Greek salad at a restaurant in Athens. There was no lettuce at all. It was just a big pile of very fresh and ripe cherry tomatoes, olives, capers, red onion slices, cucumber slices, feta cheese, and fresh herbs with some olive oil and vinegar as a dressing. The saltiness of the feta cheese, olives and capers was so good, especially combined with the flavor of fresh tomatoes and crisp cucumber. It's often very hot in Greece, and I can imagine that this dish is very refreshing during a mid-day break or in the cooler evenings.
During our day around the port of Kusadasi, Turkey, I learned that it is fresh pomegranate season in this region of the country. I have tried pomegranate juice in the U.S., but it was exciting to see whole trees full of the large, red pomogranate fruits that are said to be full of antioxidants (nutrients that help prevent cancer) and taste good. I had to try some! After we toured the ancient site of Ephesus, we came across a small market where a woman was squeezing fresh pomegranate juice with a large juice press. She would take a ripe pomegranate from a large supply by her side, slice it in half, put one half on the press, and then twist until all the red pomegranate juice came pouring out. She was dressed in all black clothing because the juice would turn any other shirt bright red. She added a little orange juice to add sweetness to the juice.
