pipirrana

It&#x27;s summer, that means tasty fresh tomatoes! Cool off with this classic Spanish salad, Pipirrana!

Spanish Summer Salad (Pipirrana)

Tbsp extra virgin olive oil

Tbsp red wine vinegar

garlic clove,

Salt

Pepper

tomatoes tomatoes

cucumber

onion

green bell pepper

red bell pepper

black olives

eggs, hard boiled

Place eggs in pot and cover with cold...

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.

Chop tomatoes, cucumber, bell peppers and onion into...

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

Mince garlic and whisk it together with all...

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

Mix vinaigrette into the salad. Cover and refrigerate...

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

Garnish the salad with boiled eggs and serve...

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

How to make Pipirrana. Our healthy homemade Spanish Summer Salad features tomatoes, cucumber, bell peppers, olives and canned tuna.

Pipirrana Spanish Tuna Salad

lb Ripe Tomatoes

0.5 English Cucumber (halved lengthwise, seeded, cut into 1/2 inch chunks)

Salt & Pepper

0.5 Small Red Onion (thinly sliced)

tbsp Apple Cider Vinegar

tbsp Dry Sherry

0.5 Medium Red Bell Pepper (1-inch pieces)

tbsp Drained Capers

Olive Oil

tbsp Parsley (finely chopped)

Hard Eggs

Spanish Olives (sliced)

In a large bowl, toss together the tomatoes, cucumber and 1 tsp salt. In a medium bowl, stir together the onion, vinegar, sherry and 1/4 tsp salt. Let both stand for 10 minutes.

Using tongs, lift the onion slices from the vinegar, allowing the excess to drain back into the bowl, and add them to the tomato-cucumber mixture; reserve the vinegar. Add the bell pepper, capers and tuna to the vegetables, and gently toss.

To the vinegar, whisk in the oil, 1/2 tsp salt and 1/4 tsp pepper. Stir in the parsley. Pour the dressing over the salad and gently toss. Transfer to a serving dish and top with egg wedges and sliced olives.

La pipirrana es una ensalada fresca, práctica y muy sabrosa para el día a día. En esta receta, Gipsy Chef la hace aún más fácil al preparar el aliño en un bote.

La receta de pipirrana con mojama de atún más especial de Gipsy Chef

Tomates (de tus variedades preferidas)

cebolleta (la parte blanca)

Pimiento verde

Clara de huevo duro

Mojama de atún

diente de ajo

yemas de huevo duro

punta de pimiento verde

Pimienta

Vinagre

Aceite de oliva virgen extra

1. Coloca en un bote el diente de ajo, la parte blanca de la cebolleta cortada en trozos, las yemas de huevo duro y la punta del pimiento verde cortada en trozos.

2. Añade sal, vinagre y un buen chorro de aceite de oliva virgen extra. Tritúralo todo con una batidora de mano hasta que quede listo el aliño.

3. Corta los tomates en cubos junto a la parte blanca de la otra cebolleta, un trozo de pimiento verde y la clara de huevo duro.

4. Mezcla todos los ingredientes con el aliño que preparaste previamente. Deja la mezcla reposar en nevera durante media hora.

5. Corta la mojama de atún en lonchas muy finas. Sirve la pipirrana y acompáñala con el atún y un toque de pimienta negra.

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Spanish Summer Salad (Pipirrana)

Pipirrana Spanish Tuna Salad

La receta de pipirrana con mojama d...

Top 3 pipirrana recipes from across the web

The most viewed pipirrana recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spanish Summer Salad (Pipirrana)

Pipirrana Spanish Tuna Salad

La receta de pipirrana con mojama d...

The most viewed pipirrana recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine