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

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.