Prep 15m Cook - Additional 2h Ready In 2h 15m
Servings 4 servings Calories 203.3
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.
Recipe 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
Cooking Directions
- 1 Combine tomatoes, cucumber, green pepper, and onion in a bowl.
- 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.
- 3 Drizzle dressing over the tomato mixture and toss well to coat. Cover and chill in the refrigerator for 2 hours.
- 4 Garnish the salad with hard-boiled egg wedges and olives before serving.
Nutrition Facts
- Calories 203.3
- Carbohydrate 10.5 g
- Cholesterol 159 mg
- Fat 15.6 g
- Fiber 2.5 g
- Protein 6.6 g
- Saturated Fat 2.9 g
- Sodium 271.2 mg
- Sugar 5.6 g
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