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Pipirrana
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Prep Time:
15 minutes
15 minutes
Total Time:
135 minutes
135 minutes
Andalusian Pipirrana: A vibrant Spanish salad with fresh tomatoes, cucumbers, bell peppers, and onion.
Ingredients:
- 3 medium tomatoes, cut into 1/2-inch pieces
- 1 medium cucumber, peeled and coarsely chopped
- 1 medium green bell pepper, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 tablespoon red wine vinegar
- 1 clove garlic, peeled and pressed
- 3 tablespoons extra-virgin olive oil
- salt and freshly ground black pepper to taste
- 3 large hard-boiled eggs, peeled and quartered
- 3 tablespoons sliced Spanish pimento-stuffed green olives
Instructions:
- Mix together ripe tomatoes, crisp cucumber, fresh green pepper, and aromatic onion in a bowl.
- Combine red wine vinegar and garlic in a small bowl to make the dressing; slowly whisk in olive oil. Season with salt and freshly ground black pepper.
- Drizzle the dressing over the tomato mixture, ensuring every piece is beautifully coated. Refrigerate for 2 hours to allow the flavors to meld and intensify.
- Before serving, adorn the salad with wedges of hard-boiled egg and olives.