Friselle or Paximadia with Chopped Tomato, Herbs, and Feta

Name: Friselle or Paximadia with Chopped Tomato, Herbs, and Feta
Yield: Serves 4 to 6
Cuisine: Greek
Ingredients: 1 tablespoon balsamic vinegar; 1 to 2 cloves garlic, minced (optional); 2 tablespoons fresh lemon juice; 1½ cups (180 g) chopped feta cheese, or a few home-marinated sardines (optional; see Note); 1 teaspoon sumac (optional); 2 teaspoons lemon zest; Salt; 1 teaspoon dried Greek oregano; 1 to 2 teaspoons Bread Crumbs with Olives or Capers (optional); 2 pieces friselle or 4 to 6 pieces paximadia, depending on the size; 4 medium vine-ripened tomatoes; ⅓ cup (80 ml) good, fruity olive oil, or more as needed; 2 tablespoons chopped fresh thyme; 2 to 3 jalapeños, seeded and finely chopped; 4 tablespoons (35 g) capers, rinsed and drained; 2 cloves thinly sliced smoked garlic; optional); 3 tablespoons chopped fresh mint leaves; 1 cup (60 g) coarsely chopped fresh parsley, purslane, or arugula, or a mixture; ½ cup (50 g) thinly sliced scallions

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

You can simply top the dry rusks (the crunchy dried bread) with tomatoes and olive oil, or you can make this more elaborate topping that will transform the friselle or paximadia into a more substantial meze. The dish can even become a light lunch, especially if you choose to complement it with feta, home-marinated sardines, salted anchovies, or boquerones.

Ingredients

Europe
Greece
Italy
Starter
Side dish
Mediterranean
Vegetarian

Ingredients

Method