The Diet of Ancient Greeks

The ancient Greeks enjoyed a diverse and balanced diet that varied by region, season, and social status, reflecting the agricultural richness of their Mediterranean environment. Central to their cuisine was bread, a staple made from wheat and barley, which formed the foundation of most meals; wheat bread was typically consumed by the wealthy, while the poorer classes relied more on barley-based products.

Their diet was rich in fruits and vegetables, featuring options like grapes, figs, apples, pears, and olives, which complemented hearty stews and salads made from potatoes, onions, garlic, and legumes such as lentils and chickpeas. Olive oil, highly valued in Greek culture, was crucial in cooking and commonly used to dress salads or as a dip for bread. Cheese, particularly feta made from sheep’s or goat’s milk, was a popular addition, enjoyed alongside olives and bread. In coastal communities, fish and seafood were prominent, with sardines, anchovies, and shellfish being common choices.

Although meat was less frequently consumed, it held special significance for the wealthy and was often reserved for festivals or religious sacrifices, typically featuring lamb or goat. Wine, a beloved beverage, was diluted with water and served during meals, symbolizing social gatherings, while sweet treats, primarily based on honey, rounded out their diet with delightful honey cakes and pastries, emphasizing the importance of fresh, local ingredients and the communal aspects of dining in ancient Greek society.