Pipirrana is a native dish to Spain. It’s packed with vegetables and seasoned with extra virgin olive oil, vinegar, garlic and salt. A great dish on it’s own, Pipirrana also goes well with barbecued dishes and baguettes.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 servings
- 1 Italian green pepper (long sweet pepper)
- 1/2 sweet red bell pepper
- 1 cucumber
- 2 medium cloves garlic
- 2 ripe salad tomatoes
- 1/2 white onion
- salt and pepper to taste
- 4 Tbsp sherry vinegar (or substitute Augusti Badia Merlot/Vermouth Vinegar)
- 6 Tbsp Acomont Extra Virgin Olive Oil
- 12 pitted black olives, drained
Rinse peppers and remove stems, seeds and veins. Cut peppers into small square pieces. Peel and mince the garlic. Peel the cucumber and cut into small squares. Cut tomatoes and onion into small cubes.
Mix all ingredients together in a glass or ceramic bowl. Add vinegar and oil mix well. Adjust salt to taste. Place in refrigerator and allow salad to marinate and chill for at least 30 minutes before serving.
Tip: If the salad must be served before marinating/chilling, quickly chill salad by placing ice cubes in a large bowl, then placing the salad bowl into the ice and turning to chill all sides of the bowl for 5-10 minutes. Remove to serve, or allow the salad to continue to chill in the ice during the meal.
Below are a few alternate versions of Pipirrana to try:
- Add Seafood – Although the basic version above contains only vegetables, seafood is often added, such as: canned, pickled or marinated tuna, flaked salt cod (salt leached out by soaking 24-hours in advance), small chunks of cooked hake, smoked herring, or roe.
- Use Fresh Lemon – Some households in Spain prefer a fresher taste and use juice from a lemon instead of vinegar.
- Add Spices – Mint and cumin are spices that are sometimes added to Pipirrana to add a bit of zest.