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Pipirrana

Murcia

Pipirrana

This Spanish summer salad is delicious eaten on its own with crusty bread or as an accompaniment to grilled fish or meat

Serves

4

Preparation time

10 minutes

Cooking time

20 minutes

Allergens

Ingredients

  • 1 medium onion, diced
  • 500 g tomatoes, seeds removed and diced
  • 1 large cucumber, halved lengthways, seeds removed and diced
  • 1 large green pepper, deseeded and diced
  • 2 cloves garlic, crushed
  • Pinch of cumin 
  • ½ tsp salt
  • 3 tbsp La Española Extra Virgin Olive Oil
  • 2 tbsp sherry vinegar 

Directions

  1. Soak the onion in water, leave for 10 minutes, then drain. 
  2. Place the tomatoes, cucumber and pepper in a bowl and stir in the drained onions.
  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. 
  4. In another small bowl mix the rest of the olive oil with the vinegar and add the garlic paste and mix well. 
  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.

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