Greek · PANTRYHOP RECIPE
Paximadia with Tomato and Feta
10 minutes · 4 servings · vegetarian
Paximadia are Greek barley rusks often used as the base for quick lunches and snacks.
Ingredients
Check you have the quantities below.
- 8 pieces barley rusks or crispbread
- 2 medium tomatoes, chopped
- 3/4 cup feta, crumbled
- 2 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp salt
Let’s make it
- Top each rusk with chopped tomatoes.
- Add feta, oregano, salt, and olive oil.
- Serve right away so the rusks stay crisp enough to bite.
For kids, spoon the tomato on lightly so the bread does not soften too much.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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