-
15
minPrep Time -
0
minCook Time -
15
minReady in -
perYield -
120
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Salad
- Allergens:
- Seasons:Summer
- Cuisines:
- Courses:dinner,lunch,brunch
Recipe Description
Pipirrana, a vibrant and refreshing salad hailing from the sunny regions of Southern Spain, offers a delightful exploration of textures and flavors ideal for vegans looking for a nutritious and flavorsome meal. This no-cook recipe combines ripe tomatoes, crisp bell peppers, cucumber, and red onion in a dressing of extra-virgin olive oil, vinegar, and a hint of garlic to enhance its freshness. Traditionally served as a cold dish, it perfectly complements warm summer evenings, providing a refreshing burst of Mediterranean flavors. Its adaptability to include or exclude ingredients based on personal preference or seasonal availability makes it a versatile addition to any cooking repertoire. Ideal as a standalone meal or as a side, Pipirrana showcases the simplicity and depth of Spanish cuisine, inviting one to savor the harmony of its ingredients.
Ingredients
- 4 ripe tomatoes, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 small red onion, finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 clove garlic, minced
- Salt and pepper, to taste
Steps:
- In a large bowl, combine diced tomatoes, bell peppers, cucumber, and red onion.
- In a small bowl, whisk together extra-virgin olive oil, white wine vinegar, minced garlic, salt, and pepper.
- Pour the dressing over the vegetables and toss until well combined.
- Chill for at least 30 minutes before serving to allow flavors to meld.
- Serve cold as a refreshing side dish or light meal.
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