Pipirrana is a traditional Spanish summer salad recipe that’s made with diced fresh tomato, cucumber, red and green pepper, onion, garlic, and a cumin-infused olive oil dressing. With an emphasis on fresh ingredients, Pipirrana takes around 10 minutes to make and requires no special equipment.
Course healthy, Salad, Side Dish, starter, vegan, vegetarian
Cuisine American, Mediterranean, Spain, spanish
Servings 6side servings
Calories 114kcal
Equipment
1 Large sharp knife for dicing ingredients
Mortar and pestle for making the dressing
Ingredients
3Roma tomatoes
1small cucumber
1/2red onion
1green pepper
1red pepper
2clovesgarlicminced
1teaspoonof ground cumin
1teaspoonsalt
4tablespoonsextra virgin olive oil
2tablespoonsred wine vinegar
Instructions
Dice the onion in small cubes and soak in some iced water for a few minutes to remove the sharpness in the onion.
1/2 red onion
Dice the tomatoes, cucumber, and pepper and add to a large bowl.
3 Roma tomatoes, 1 small cucumber, 1 green pepper, 1 red pepper
Drain the onions and add them to the rest of the vegetables.
1/2 red onion
Place the garlic in a mortar with the cumin and a pinch of salt. Slowly add the red wine vinegar and work the ingredients until they become a paste. Add some olive oil to achieve the desired consistency. You should aim for a liquid paste that drips from a spoon easily.
2 cloves garlic, 1 teaspoon of ground cumin, 1 teaspoon salt, 4 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar
Add the salad dressing to the salad and gently mix together.
Cover salad and refrigerate for an hour before serving.
Video
Notes
Serving and storage notes
Pipirrana is always best served chilled, especially on a warm summer’s day, so make sure you allow enough time for the salad to chill before serving. We recommend making Pipirrana at least 1 hour before you intend to serve it.
Pipirrana is an easy and versatile summer salad that can be made in advance and will store refrigerated for 2 days.