Name: Pipirrana
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Tomatoes, cut into 1/2-inch pieces - 3 medium; Cucumber, peeled and coarsely chopped - 1 medium; Green bell pepper, coarsely chopped - 1 medium; Onion, coarsely chopped - 1 medium; Red wine vinegar - 1 tablespoon; Garlic, peeled and pressed - 1 clove; Extra-virgin olive oil - 3 tablespoons; Salt and freshly ground black pepper to taste - 3 tablespoons; Hard-boiled eggs, peeled and quartered - 3 large; Sliced Spanish pimento-stuffed green olives - 3 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pipirrana

1. Tomatoes, cut into 1/2-inch pieces - 3 medium

2. Cucumber, peeled and coarsely chopped - 1 medium

3. Green bell pepper, coarsely chopped - 1 medium

4. Onion, coarsely chopped - 1 medium

5. Red wine vinegar - 1 tablespoon

6. Garlic, peeled and pressed - 1 clove

7. Extra-virgin olive oil - 3 tablespoons

8. Salt and freshly ground black pepper to taste - 3 tablespoons

9. Hard-boiled eggs, peeled and quartered - 3 large

10. Sliced Spanish pimento-stuffed green olives - 3 tablespoons

How to cook deliciously - Pipirrana

1. Stage

Combine tomatoes, cucumber, green pepper, and onion in a bowl.

2. Stage

Stir red wine vinegar and garlic together in a small bowl for the dressing; gradually whisk in olive oil. Season with salt and freshly ground black pepper.

3. Stage

Drizzle dressing over the tomato mixture and toss well to coat. Cover and chill in the refrigerator for 2 hours.

4. Stage

Garnish the salad with hard-boiled egg wedges and olives before serving.