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.

prep: 15 mins additional: 2 hrs total: 2 hrs 15 mins Servings: 4 Yield: 4 servings


  • 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


    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.


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