Spanish Summer Salad (Pipirrana)

Name: Spanish Summer Salad (Pipirrana)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 Tbsp extra virgin olive oil; 2 Tbsp red wine vinegar; 1 garlic clove, minced; Salt to taste; Pepper to taste; 3 large ripe tomatoes on vine or heirloom tomatoes; 1 cucumber; 1 small white or Spanish onion; 1/2 green bell pepper; 1/2 red bell pepper; 10-12 black olives; 4 eggs, hard boiled

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gypsyplate.com

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : GypsyPlate

salad spanish recipes pipirrana

Instructions

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Step 1

Place eggs in pot and cover with cold water. Bring to boil, then cook 10 minutes. Immerse in cool water. When cool, cut them in halves or quartered.

Step 2

Chop tomatoes, cucumber, bell peppers and onion into cubes. Mix together along with olives in a salad bowl.

Step 3

Mince garlic and whisk it together with all the rest of vinaigrette ingredients.

Step 4

Mix vinaigrette into the salad. Cover and refrigerate to chill for 30 minutes.

Step 5

Garnish the salad with boiled eggs and serve it with a nice loaf of bread.

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