Pipirrana

Pipirrana is a simple, fresh, summer tomato salad from Andalusia, Southern Spain. Many regions have their own variations but, typically, the 4 ingredients they all have are tomatoes, cucumbers, onions, and bell peppers. Serve with some crusty bread to soak up the juices.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 203 Calories

Ingredients

• salt and freshly ground black pepper to taste
• 1 tablespoon red wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1 medium green bell pepper, coarsely chopped
• 1 medium onion, coarsely chopped
• 3 medium tomatoes, cut into 1/2-inch pieces
• 1 medium cucumber, peeled and coarsely chopped
• 1 clove garlic, peeled and pressed
• 3 large hard-boiled eggs, peeled and quartered
• 3 tablespoons sliced Spanish pimento-stuffed green olives

Recipe Instructions

Step 1

Combine tomatoes, cucumber, green pepper, and onion in a bowl.

Step 2

Stir red wine vinegar and garlic together in a small bowl for the dressing; gradually whisk in olive oil. Season with salt and freshly ground black pepper.

Step 3

Drizzle dressing over the tomato mixture and toss well to coat. Cover and chill in the refrigerator for 2 hours.

Step 4

Garnish the salad with hard-boiled egg wedges and olives before serving.