Spanish Salad Pipirrana Recipe – Spanish Special
Pipirrana is a classic Spanish summer salad from Andalusia, featuring finely diced ripe tomatoes, crunchy cucumber, bell peppers, and onion tossed in a zesty olive oil and vinegar dressing, often enriched with garlic or cumin. This chilled, no-cook salad is light, refreshing, and perfect for hot days, offering a bright burst of Mediterranean flavor that pairs beautifully with seafood or grilled meats.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
Spanish Salad Pipirran Ingredients:
- 3 large tomatoes, diced
- 1 cucumber, peeled and diced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1/2 cup black olives, pitted and sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
How to make Spanish Salad – Pipirrana:
Prepare the Vegetables: Dice the tomatoes, cucumber, and red bell pepper into small, uniform pieces. Finely chop the red onion.
Combine Ingredients: In a large bowl, combine the diced tomatoes, cucumber, red bell pepper, red onion, and black olives.
Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
Dress the Salad: Pour the dressing over the vegetable mixture and toss gently to combine.
Garnish and Serve: Garnish with fresh parsley if desired.
Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld.
Recipe Notes:
Dice all vegetables uniformly—tomato, cucumber, bell pepper, and onion—for even texture and flavor.
Soak the onion briefly in water to mellow its bite if desired.
Prepare a simple vinaigrette with olive oil, sherry or red wine vinegar, and optionally, a touch of garlic or ground cumin for warmth.
Toss the vegetables with dressing thoroughly, then let the salad chill for at least 30 minutes to allow flavors to blend.
Stir before serving and garnish with hard-boiled egg wedges, olives, or tuna for added heartiness if desired.
Serve cold—ideal as a refreshing side or light standalone dish on hot summer days.
