Usually associated with the island of Cephalonia, this simple Greek dish consists of slices of lightly moistened bread or Greek rusks that are brushed or drizzled with olive oil and vinegar, then often topped with diced tomatoes, oregano, and basil.

The name of the dish stems from rigani, which stands for oregano in Greek language. Riganada is a dish mostly enjoyed in the summer and is commonly paired with sardines and cheese.