Riganada from Kefalonia
Bread soaked in grated tomato, vinegar and olive oil, finished with oregano and feta — a traditional dish from Kefalonia, also found across the Ionian islands. Episode 5 of exploring Greece through its regional recipes.
View on Instagram →Method
- 1
Place the bread on a plate and drizzle with vinegar and a little olive oil.
- 2
Grate the tomatoes and drain off any excess liquid — or simply chop them into small pieces if you prefer. Spoon them generously over the bread.
- 3
Let it sit for about 15 minutes, so the bread soaks up the tomato juices and all the flavours.
- 4
Season with coarse sea salt and plenty of oregano.
- 5
Finish with crumbled feta, capers if you like, and a generous drizzle of extra virgin olive oil.