Santorini's volcanic soil and near-total lack of fresh water make most conventional farming difficult — but two crops have adapted to exactly those conditions so well that they've become the island's defining ingredients.
Fava (Santorini split peas)
Despite the name, this isn't a fava bean — it's a small yellow split legume grown specifically in Santorini's volcanic soil, where the mineral content and low rainfall are credited with giving it a distinctive sweetness. It has Protected Designation of Origin status within the EU, meaning only fava grown on the island can legally use the name. It's most commonly served pureed, as a warm dip or side.
Cherry tomatoes
Santorini's tomatoes are grown without irrigation, relying on the same morning humidity that sustains the island's vines. The result is a small, intensely sweet, concentrated tomato that tastes noticeably different from a standard greenhouse tomato — the flavour is often compared to sun-dried tomatoes even when eaten fresh. They show up raw in salads, dried, and fried into the tomato fritters covered in our what to eat guide.
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