Recipes
Paximadia
Sara Baer-Sinnott
During our many visits to Greece over the last decade—in Athens, Crete, Chios, and Lesbos—we were always delighted to find paximadia on the menu. It’s the Greeks’ version of an open-faced tomato and cheese sandwich—traditionally it’s made by piling up tomatoes and feta cheese on top of a barley rusk, and drizzling it with olive oil and a sprinkle of oregano. We included paximadia in the Oldways bread project, and also in our children’s cooking and nutrition program, High Five! Its American version is perfect for the family table—lunch, dinner, or afternoon snack.
Serves 4 to 6
6 wheat bagels or rolls
1-1/2 pounds ripe tomatoes or 1 (20-ounce) can tomatoes, drained
1/2 cup fresh oregano and/or marjoram
1/2 pound feta cheese, crumbled
Extra virgin oil
Toast the bagels. Pile the tomatoes, herbs, and feta cheese on the bagels, and finish by drizzling with the olive oil. Serve immediately.