Friselle or Paximadia with Chopped Tomato, Herbs, and Feta

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

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.