Spanish Summer Tomato Salad | The Famous Pipirrana Salad Recipe

By Spain on a Fork · 15 min

Ingredients

Instructions

1. Put the eggs in a saucepan and add just enough water to cover them. Bring to a boil over high heat, then cover, turn off the heat and leave for 10 to 11 minutes.
2. Meanwhile, dice the tomatoes, finely chop the spring onion and green bell pepper, and roughly chop the garlic.
3. In a mortar, combine the chopped garlic, 2 small spoonfuls of chopped bell pepper and a pinch of salt. Pound to a paste.
4. Once the eggs are hard-boiled, move them to a bowl of iced water. When cool enough to handle, after about 3 minutes, peel them, halve them, remove the yolks and finely chop the whites.
5. Mash the egg yolks into the garlic paste in the mortar until smooth. Slowly mix in the olive oil.
6. In a large bowl, combine the diced tomatoes, spring onion, chopped bell pepper and chopped egg whites, reserving a little of the pepper and egg white for garnish. Pour in the yolk sauce, season with salt and pepper and mix well.
7. Drain the tuna through a fine sieve set over a bowl, gently flake it, and add it to the tomatoes. Mix well.
8. Serve at room temperature or chilled, topped with the reserved bell pepper and egg white.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

GarlicEggTomatoScallionBell pepper