On our recent trip to the Ionian Island Cephalonia with my partner’s family, we experienced some pretty hot weather with temperatures consistently above 35°C (95°F). The warm climate made us crave refreshing meals which thankfully is not hard to find in Greece, and that’s when I first encountered Riganada. This traditional Greek dish quickly became a favourite, herby toasted bread topped with ripe fresh tomatoes and creamy feta cheese drizzled with olive oil and vinegar, yum! Throughout our stay I ordered Riganada many times, finding it to be the perfect dish to help cool down during the day.
When I returned home I knew it was something that I needed to make for myself. Thankfully this dish is super easy to make and only requires a few basic ingredients a reflection of Greece’s simple but delicious cuisine.
The History of Riganada
Riganada has its roots in the Greek island of Cephalonia, The cuisine on the island embodies the Mediterranean tradition of using fresh, simple ingredients. The name “Riganada” translates to literally “oregano bread,” highlighting the dish’s reliance on this aromatic herb. Similar to Italian bruschetta, Riganada features toasted bread topped with a vibrant mix of tomatoes and herbs. This dish reflects the Greek culture of cooking with seasonal produce and uncomplicated preparation, making it a beloved staple in the region and beyond it’s the perfect lunch
Health Benefits of This Dish
Riganada is not only delicious but also nutritious. Tomatoes are rich in antioxidants like lycopene, which supports heart health and reduces inflammation. Olive oil provides heart-healthy fats, while oregano adds anti-inflammatory and antimicrobial properties. Feta cheese provides a healthy source of animal protein helping muscle and cell recovery. This dish is low in calories, making it a great option for those looking to enjoy tasty food without the extra calories.
Riganada showcases the best of Greek cuisine with its use of fresh ingredients and simple preparation. Its resemblance to Italian bruschetta offers a familiar yet distinctly Greek twist. Ideal for warm weather or as a light appetizer, so what are you waiting for? Lets get cooking!
Riganada: A Refreshing Greek Classic
Course: Lunch, SidesCuisine: GreekDifficulty: Easy4
servings30
minutes40
minutes300
kcalIngredients
4 slices of rustic bread, about 2.5 cm / 1 inch thick
3 ripe tomatoes, finely chopped
60 ml / 1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
2 tablespoons fresh oregano, chopped (or 1 tablespoon dried oregano)
Salt and pepper, to taste
100g / 3.5 oz feta cheese, crumbled
Directions
- Toast the Bread: Preheat your oven to 200°C / 400°F. Arrange the bread slices on a baking sheet and toast them for 5-7 minutes, or until they are golden and crisp.
- Prepare the Topping: While the bread is toasting, mix the chopped tomatoes with minced garlic, oregano, and red wine vinegar in a bowl. Drizzle in the olive oil and season with salt and pepper.
- Assemble Riganada: Once the bread is toasted, spoon the tomato mixture evenly over each slice. Top with crumbled feta cheese.
- Serve: Enjoy Riganada warm or at room temperature, either as a light meal or an appetizer.
