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Some Pipirrana Spanish salad sits in a colorful bowl on a grey slate counter.

Pipirrana Spanish Salad - Vegan, low-carb summer salad.

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.
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Prep Time 10 minutes
Cook Time 0 minutes
Chilling time 1 hour
Total Time 1 hour 10 minutes
Course healthy, Salad, Side Dish, starter, vegan, vegetarian
Cuisine American, Mediterranean, Spain, spanish
Servings 6 side servings
Calories 114 kcal

Equipment

  • 1 Large sharp knife for dicing ingredients
  • Mortar and pestle for making the dressing

Ingredients

  • 3 Roma tomatoes
  • 1 small cucumber
  • 1/2 red onion
  • 1 green pepper
  • 1 red pepper
  • 2 cloves garlic minced
  • 1 teaspoon of ground cumin
  • 1 teaspoon salt
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red 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
    Diced red onion sits on a white plastic chopping board.
  • Dice the tomatoes, cucumber, and pepper and add to a large bowl.
    3 Roma tomatoes, 1 small cucumber, 1 green pepper, 1 red pepper
    a bowl of diced tomato, red and green peppers, and red onion sits waiting to be served.
  • Drain the onions and add them to the rest of the vegetables.
    1/2 red onion
    a bowl of diced tomato, red and green peppers, and red onion sits waiting to be served.
  • 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
    A large colorful bowl full of salad ingredients suts beside a mortar with some salad dressing
  • Add the salad dressing to the salad and gently mix together.
    Some Pipirrana Spanish salad sits in a colorful bowl on a grey slate counter.
  • Cover salad and refrigerate for an hour before serving.
    A large colorful bowl of Pipirrana Spanish Salad sits waiting to be served to a. small white bowl.

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.
Keyword 10-minute recipe, bell pepper, caramelized onions, Easy Dinner ideas, pipirrana, salad, salad dressing, summer, Summer salad, tomato