Recipes

Paximadia

Serves 4 to 6

Recipe by 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 cheesesandwich—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. ThisAmerican version is perfect for the family table—lunch, dinner, or afternoon snack.

Ingredients

6 whole wheat bagels or rolls

1 ½ pounds ripe tomatoes or 1 (20-ounce) can tomatoes, drained

½ cup fresh oregano and/or marjoram

½ pound feta cheese, crumbled

Extra virgin olive oil

Instructions

Toast the bagels. Pile the tomatoes, herbs, and feta cheese on the bagels, and finish by drizzling with the olive oil. Serve immediately.

Copyright © 2007 by Sara Baer-Sinnott.

From the book the Oldways Table, published by Ten Speed Press.

Reprinted with permission.