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1 large round paximádi (barley rusk)
2 large ripe tomatoes, diced, with their juice
5 TbspTragano Organic Extra Virgin Olive Oil
4 oz authentic Greek feta cheese
4-6Tragano organic pitted Kalamata olives
1–2 tspTragano organic sea fennel (kritamo)
Oregano orSparoza - Greek Farmer's Salad Mix
Moisten the rusks with the juice from the tomatoes and drizzle them with olive oil.
Crumble the feta cheese with a fork (or just use your fingers, like we do!).
Spoon the diced tomatoes on to the rusk and top with the feta, olives & sea fennel.
Sprinkle with the herbs and add another drizzle of extra virgin olive oil as a final touch. Enjoy!
The Greek octopus recipe is part of our FREE Summer e-book "A Zelos Summer - 7 Places & Foods we Love". Learn how to live, cook, and eat like a Greek! Download the FREE e-book.
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