Pipirrana Salad Recipe

5 from 1 vote

Pipirrana, also known by many other names like Pipirrana, Pimpirrana o piriñaca depends on where you ask for it, it’s essentially the Mediterranean summer in a bowl of salad.

Prep Time20

Cook Time9

Resting Time30

Total Time59

Course Salad

Cuisine Spanish

Equipment

Big salad bowl
Cutting board
Knife
Measuring cups and spoons
Mortar and pestle

Ingredients

1 kg big juicy and ripe tomatoes
2 green Italian peppers
1 spring onion
1 garlic clove
3 tbsp extra virgin olive oil
2 tbsp Sherry wine
1 1/2 tbsp salt
3 hard-boiled eggs
1 1/2 cups canned tuna
1 loaf of white bread to serve it with

Nutrition

Servings:

Calories: 280kcal

Instructions

Wash the tomatoes well and drain.
Peel them and chop them in rough bite-size chunks. Set them aside in the salad bowl with a bit of salt so they can start to release their juices.
Cut the green peppers in half and remove the stem and the seeds. Chop them finely and add to the salad bowl with the tomatoes. Reserve a bit of them aside.
Peel the outer layer of the spring onion and discard. Cut the base and also the green part. Chop finely and add to the salad bowl.
Prep the eggs:
Boil them for 10 minutes.
Once they have cooled down peel and chop in half.
Separate the whites from the yolks setting them aside.
Chop the egg whites finely and add them to the salad bowl.
In the mortar add the egg yolks, the reserved green pepper, the clove of garlic (peeled and stem removed), and a bit of salt.
Pestle until a rough paste is starting to form. Add the oil slowly to it to form a cream.
Add the formed cream to the salad bowl and mix well with the rest of the ingredients.
Add the wine vinegar and mix well.
Taste and adjust salt or the rest of the dressing ingredients if needed.
Serve immediately with a loaf of fresh white rustic bread, or let sit for 30 minutes for maximum development of the flavors.

KEYWORD: pipirrana salad recipe