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Bread and toast

Kefalonian Riganada: Tomato, Feta and Oregano Bread

Κεφαλονίτικη ριγανάδα (Kefalonitiki riganada) · Say it: keh-fah-loh-NEE-tee-kee ree-gah-NAH-thah

Garlic-rubbed bread, grated tomato, feta and oregano, all held together with olive oil.

⏱ 10 minServes 2–4Snack · Lunch · Dinner⏳ Some Ypomoni
VegetarianVegan option

By The Pomoni Kitchen · Jump to recipe ·

The island of Kefalonia’s take on riganada adds garlic, grated tomato and feta. It works as a snack, a light lunch or dinner with friends.

Method

  1. Grill the slices of bread until they turn a lovely golden colour.
  2. Cut the garlic cloves in half and rub the freshly cut side over the warm bread so it releases its aroma.
  3. Let the bread breathe while you grate the tomatoes on the coarse side of a grater. Drain them in a colander for a minute or two, sprinkle with a little flaky salt and mix. Set aside.
  4. Slowly pour the olive oil over the bread, making sure it reaches everywhere.
  5. Break the feta with your fingers: some bigger lumps, some smaller.
  6. Spoon the tomatoes over the bread, then add the feta (skip it for the vegan version). Drizzle a little more olive oil on top.
  7. Rub the oregano between your palms so it becomes even finer and sprinkle it over everything.

Kitchen notes

Take a mindful moment before you eat: look at the dish, close your eyes, smell the oregano on your palms, and then enjoy.

From the kitchen

Rubbing garlic on toasted bread and adding grated tomato
Adding crumbled feta to the riganada
Bonus: dakos, Crete’s barley-rusk cousin of this dish

Say it in Greek

WordGreekSay itMeaning
Olive oilελαιόλαδοeh-leh-OH-lah-thohOlive oil
OreganoρίγανηREE-ghah-neeOregano, which gives riganada its name
FetaφέταFEH-tahBrined sheep’s and goat’s milk cheese
Breadψωμίpsoh-MEEBread
KefaloniaΚεφαλονιάkeh-fah-loh-NYAHIsland in the Ionian Sea
DakosντάκοςDAH-kohsCretan barley-rusk salad

Καλή όρεξη (Kali orexi, kah-LEE OH-reh-ksee): enjoy your meal.

Pomoni High-Phenolic Olive Oil bottle
Pomoni High-Phenolic Olive Oil

The oil is the star here, and it’s used raw.

Early-harvest Koroneiki from a single grove in Messinia, Greece, measured at 635 mg/kg total polyphenols by HPLC (Modern Olives, July 2026). That peppery catch at the back of your throat is oleocanthal.

500ml · $75.00250ml · $49.00100ml · $29.00

Shop the oil · from $29.00

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