John Robinson
@johnro
Spanish Pipirrana Salad
A refreshing Spanish salad made with fresh vegetables, hard-boiled eggs, and a tangy dressing. Perfect for summer gatherings or as a light meal.
Details
- Cuisine:spanish
- Meal Type:lunch
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:bbq
- Ingredients:11
- Views:4
Recipe Information
- Prep time20 min.
- Total time20 min.
- Servings4
Ingredients
- 3, cut into 1/2-inch pieces
- 1, peeled and coarsely chopped
- 1, coarsely chopped
- 1, coarsely chopped
- 1 tablespoon
- 1 clove, peeled and pressed
- 3 tablespoons
- to taste
- to taste
- 3, peeled and quartered
- 3 tablespoons
Cooking Instructions
Follow our step-by-step guide on how to make Spanish Pipirrana Salad.
Step 1
Start by gathering a large bowl and adding in your freshly chopped tomatoes, crisp cucumber, vibrant green bell pepper, and zesty onion.
Step 2
In a separate small bowl, whisk together some tangy red wine vinegar and fragrant pressed garlic to create a delightful dressing.
Step 3
Slowly drizzle in the rich olive oil while whisking, and then season your mixture with a pinch of salt and a few cracks of freshly ground black pepper to taste.
Step 4
Now, pour this flavorful dressing over your colorful vegetable medley and gently toss everything together, ensuring each piece is beautifully coated.
Step 5
Cover the bowl and let it chill in the refrigerator for at least two hours; this allows the flavors to mingle and develop, creating a refreshing taste sensation.
Step 6
When you’re ready to serve, add a lovely touch by garnishing the salad with quartered hard-boiled eggs and slices of briny olives.
Step 7
This not only enhances the presentation but also adds a delightful richness to every bite.
Step 8
Enjoy your vibrant salad, perfect for any occasion!.