Riganada – Greek appetizer recipe with traditional Feta cheese, olive oil and tomatoes. For toast, a light and airy baguette is best, you can also use rye bread.
- White bread 4 slices
- Tomatoes 3 pcs
- Feta cheese 150 g
- Olive oil 4 tbsp
- Oregano 2 tsp
To cook a riganada recipe, wash the tomatoes and chop finely. Transfer the tomatoes to a sieve to drain off excess liquid.
While the tomatoes are dripping, cut the bread to a thickness of about 1 cm. Put the bread slices in a dry frying pan and fry until golden brown.
Place chopped tomatoes on top of the toast, sprinkle with chopped cheese and dried oregano. Serve riganada right after cooking to prevent the bread from softening.