Spanish Summer Salad (Pipirrana)

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.