Pipirrana is a Spanish chopped salad that originates from Andalucía in Southern Spain. Originally thought to have been developed by agricultural workers, it's a deliciously refreshing salad, perfect for a hot day.
It's a simple salad of tomatoes, onion, green pepper and cucumber cut into small dice, and dressed with olive oil and sherry vinegar.
I had this delicious version with chickpeas at Bravas, my favourite tapas bar in Bristol, and had to try and recreate it at home.
It's best made the day before, so that the flavours can develop and combine. However, if you're short of time, then as little as 30 minutes will do!
1 green pepper
500g firm, fleshy tomatoes
200g white onion (Spanish if possible)
200g cucumber
3 tablespoons of extra virgin olive oil
2 tablespoons of sherry or red wine vinegar
1 garlic clove
Pinch of sugar
Seasoning
To garnish (optional)
Finely chopped chives
Hard boiled egg
Tinned tuna
- Cut the tomatoes into quarters (and remove the seeds if preferred) and then cut them into small dice.
- Peel the onion, deseed the pepper and top and tail the cucumber, then cut them all into small dice.
- Mix the diced ingredients together in a bowl.
- Peel the garlic and either finely chop or grate into the salad mix.
- Add the oil, vinegar, pinch of sugar and seasoning. Mix well to combine.
- Place in the fridge for at least 30 minutes.
