Summer Spanish Salad – Pipirrana
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
2
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Course
Salad
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Cuisine
Mediterranean, Spanish, Vegan
Summer Spanish Salad – Pipirrana
Description
In this recipe, large ripe tomatoes, cucumber, and green peppers are chopped into bite-sized pieces and mixed together. Onions are finely diced and soaked in water briefly to mellow their sharpness before being added to the mix. The dressing starts by pounding garlic, a pinch of cumin, and salt into a paste, which is incorporated into a blend of olive oil and red wine vinegar, then combined with the vegetables.
The salad is refrigerated to develop flavor and chilled thoroughly before serving. Its firm, crunchy vegetables contrast with the smooth, slightly pungent dressing, delivering a vibrant and refreshing profile suited to summer eating.
Typically, it is served with crusty bread or toasted rusks that soak up the flavorful vinaigrette. This salad functions well as an appetizer or a light side dish on warm days.
Ingredients
- 2 tomato large
- 1 cucumber large
- 1 onion medium
- 1 green pepper large
- 2 cloves garlic minced
- cumin a pinch
- ½ teaspoon salt
- 3 tablespoons extra virgin olive oil
- 2 tablespoon red wine vinegar
Instructions
- Chop the onion in small cubes and soak in water.
- Chop the tomatoes, cucumber and pepper and place in a bowl.
- Drain the onions and add them to the rest of the vegetables.
- Place the garlic in a mortar with a pinch of cumin and a pinch of salt and a few drops of olive oil until you have a paste. In another small bowl mix the rest of the olive oil, vinegar and salt, add the garlic paste and mix well.
- Add the dressing to the salad and mix well. Cover and refrigerate.
- Serve chilled with bread or rusks.
User Reviews
Overall Rating
5
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