Ingredients
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4 thick slices whole-grain bread
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¼ cup finely chopped red onion
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1 pound ripe, locally grown tomatoes
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1 tablespoon red wine vinegar
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1 tablespoon capers, rinsed
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1 garlic clove, minced or puréed
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1 tablespoon chopped fresh dill or parsley
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2 tablespoons extra virgin olive oil
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1-2 ounces feta, crumbled
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2 teaspoons dried oregano
Summary
We love this appetizer because it’s always enjoyable and super easy to make. We basically use “paximadia” or rusks — twice-baked bread. You can make your own paximadia by drying out thick slices of (we like to use a whole grain) bread in the oven. It’s a good way of saving any of your bread before it becomes moldy or stale, but the drawback is it’ll take about eight’ish hours. For a much quicker method, you can just toast thick pieces of bread — or just look for pre-made paximadia at your local Greek market.
Steps
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1
Done
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Toast the bread and set aside, or if making paximadia yourself, dry it in a very low oven heat for 8 hours. Sprinkle the paximadia with a little water to moisten. |
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2
Done
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Place the onion in a bowl, and cover it with cold water, then allow to sit for five minutes, drain, rinse and dry on some paper towels. Chop the tomatoes into small cubes. Combine the tomatoes with the vinegar, capers, garlic, onion and dill or parsley. Season with salt and pepper. |
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3
Done
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Drizzle 1 teaspoon of the olive oil over each of the paximadia. Top with the tomato mixture. Sprinkle on the feta and oregano, drizzle on the remaining olive oil and serve. |
