Pipirrana
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Ingredients
- 1 medium onion, diced
- 450g tomatoes, seeds removed and diced
- 1 large cucumber, halved lengthways, seeds removed and diced
- 1 large green pepper, deseeded and diced
- 2 garlic cloves, crushed
- A pinch of ground cumin
- ½ tsp salt
- 3 tbsp La Española Extra Virgin Olive Oil
- 2 tbsp sherry vinegar
preparation
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1.
Soak the onion in water, leave for 10 minutes and then drain.
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2.
Place the tomatoes, cucumber and pepper in a bowl and stir in the drained onions.
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3.
Place the garlic in a mortar with a pinch of cumin and a pinch of salt and a few drops of olive oil and pound until you have a paste.
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4.
In another small bowl mix the rest of the olive oil with the vinegar and add the garlic paste and mix well.
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5.
Pour the dressing over the salad and mix well. Cover and refrigerate. Serve chilled with crusty bread or as a side dish for fish.