If you’re sailing the Aegean on a private yacht, leave it to the onboard chef to whip up a traditional meal highlighting regional ingredients. On deck beneath the afternoon sun, sit down to a light, refreshing lunch that’s perfect after a midday swim in the sea.
What to eat: The Greek salad made familiar all over the world is in its most authentic form here. Locals know it as horiatiki salata, and you might be surprised to find it without any lettuce at all. Instead, it’s a simple mix of bell or banana peppers, cucumbers, tomatoes, olives, and red onions. The star is the springy slab of fresh feta on top, sprinkled with just-picked oregano.