Name: I Keep This Crisp and Cool Spanish Salad in My Fridge All Summer Long
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Spanish
Ingredients: 1 pound ripe tomatoes, cored and diced; 1 large English cucumber, diced; 2 bell peppers, stemmed, seeded, and diced; 1/4 cup extra-virgin olive oil; 2 tablespoons sherry vinegar; 1/2 teaspoon sugar; 1/2 teaspoon kosher salt

I Keep This Crisp and Cool Spanish Salad in My Fridge All Summer Long

Pipirrana is a salad made with juicy chopped tomatoes, fresh bell peppers, and crunchy cucumbers in a sherry vinaigrette that’s a mainstay of southern Spain. This simple recipe keeps for days in the fridge and is a cooling, refreshing side dish or light main to enjoy during hot weather.

15 min total 15 min prep 6 110 cal

Ingredients

6 serv.

1 pound ripe tomatoes, cored and diced
1 large English cucumber, diced
2 bell peppers, stemmed, seeded, and diced
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1/2 teaspoon sugar
1/2 teaspoon kosher salt

Instructions

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1 In a large serving bowl, combine the diced tomatoes, cucumber, and bell peppers. Toss gently to combine.
2 In a small mixing bowl, whisk together the olive oil, sherry vinegar, sugar, and salt until combined.
3 Pour the dressing over the salad. Toss with a large spoon to combine. Serve right away or allow the salad to marinate in the fridge for 30 minutes for the vegetables to release their juices and meld with the vinaigrette. Store leftovers in an airtight container in the refrigerator for up to 3 days. Love the recipe? Leave us stars and a comment below!