Summer Salad – Pipirrana from Malaga
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 small bell pepper (s), red
- 1 small bell pepper (s), green
- 1 small cucumber (s)
- 1 small vegetable onion (s)
- 2 beefsteak tomato (s)
- 4 tablespoon red wine vinegar (
- Salt and pepper, black, freshly ground
- 5 tablespoon olive oil, cold-pressed
- 3 clove (s) garlic
Print Recipe
Pin Recipe Instructions
- Clean and wash the peppers. Peel the cucumber in half lengthways and scrape out the seeds with a spoon. Peel the vegetable onion. Cut all the vegetables into tiny cubes and place in a bowl.
- Scald the tomatoes, peel them, cut in half crosswise, core and cut the pulp into small cubes. Add to the other vegetables.
- Mix the red wine vinegar with salt, pepper and olive oil vigorously. Peel and squeeze the garlic. Pour the sauce over the vegetables and mix the salad thoroughly. Let it steep in the refrigerator for about 1 hour.
- Serve with white bread.
- Variation: You can also mix cooked scampi, mussels or scallops into half the amount of salad, then the dish is called “Salpicon de Mariscos”.
- Tip: The summer salad is suitable as a tapa, but also as an accompaniment to meat and poultry.
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