Grilled Greek Bread with Oregano

Grilled bread turns up throughout Europe—see the crostini here, Obersteiner “Filet Mignon” here, and the pa amb tomàquet here. Here’s the Greek rendition, traditionally served with païdakia (grilled lamb chops) and spit-roasted whole hog. I first tasted it on the island of Kea. The contrast of fragrant oregano and smoky grilled bread is a knockout.