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.
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
Directions
- 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.
Nutrition Facts
Per Serving: 203 calories; protein 6.6g; carbohydrates 10.5g; fat 15.6g; cholesterol 159mg; sodium 271.2mg.
