White Lake, Elafonisi: Discovering Cretan Salt With My Family
Just a short drive north of the pink sands of Elafonisi, my family and I came across a hidden treasure — White Lake (Áspri Limni). Nestled near Chrysoskalitissa Monastery, this quiet lagoon is framed by rugged limestone rocks that form a natural barrier, giving the impression of a sheltered lake opening into the Libyan Sea. Unlike Elafonisi, it feels completely untouched, with no facilities in sight and barely a soul to be seen — just the sound of the waves and the stillness of nature.
As we walked along the spikey limestone edge together, we spotted something glistening in the sunshine: delicate crystals of sea salt forming in the shallow rock pools. Here, where seawater is trapped and slowly evaporates under the Cretan sun, the salt gathers naturally — tiny flakes sparkling like jewels. It felt like we had stumbled upon a secret, a gift straight from the sea.
But White Lake is also a Natura 2000 protected area, home to rare Cretan date palms and fragile coastal ecosystems. Because of this, harvesting the salt or removing sand and shells isn’t allowed — an important reminder that places of natural beauty must be preserved, admired, and left just as they are.
The Heritage of Greek Salt
This discovery sparked a family conversation about the importance of salt in Greece. For centuries, salt has been much more than a seasoning — it has preserved food, flavoured simple dishes, and carried with it a sense of place. One of the most treasured types is afrina (fleur de sel), harvested carefully by hand from places like Messolonghi. These delicate, crunchy flakes are known for their purity and subtle taste, perfect for finishing a dish.
Salt in Greek cooking is about balance and enhancement. It draws out the sweetness of ripe tomatoes, lifts the flavour of wild greens, and transforms the simplest combinations into something memorable.
A Taste of the Sea at the Table
Standing at White Lake, watching my sons marvel at those salt crystals, I felt a sense of continuity — that what we had found linked us to generations past who also relied on the gifts of the sea and land. Salt, olive oil, fresh produce: these are the foundations of Greek cooking, and together they tell the story of the landscape.
To bring a little of that experience home, we recreated a classic dish at our table — simple and perfectly lifted by a pinch of Greek fleur de sel.
Recipe: Tomato Salad with Extra Virgin Olive Oil & Fleur de Sel
Ingredients (serves 4):
4–5 ripe tomatoes, sliced or wedged
1 small red onion, thinly sliced (optional)
Fresh oregano or basil
Extra virgin olive oil, I use my own Zoubaki Extra Virgin Olive Oil
A pinch of Greek fleur de sel (afrina or similar)
A little feta cheese (optional)
Method:
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Arrange the tomatoes on a plate and scatter over the onion.
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Drizzle generously with extra virgin olive oil.
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Sprinkle with a pinch of fleur de sel to highlight the natural sweetness of the tomatoes.
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Finish with fresh oregano or basil and, if you like, a few cubes of feta.
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Serve with warm bread to soak up the juices.
White Lake reminded us that food isn’t just about eating — it’s about connection. To the land, to tradition, and to each other. And sometimes, all it takes is a simple tomato salad to bring the story of Crete to the table.
At The Greek House Interiors, that’s what inspires me most: sharing not only handmade pieces of pottery, olive wood, glass or textiles from Greek artisans but also the stories, flavours, and traditions that bring Greece into our homes.
