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Spanish

Pipirrana

Vegetarian

An Andalusian summer salad of finely diced ripe tomato, green pepper, cucumber and onion in a garlicky olive oil and sherry vinegar dressing, served well chilled, often with tuna and egg.

Pipirrana is a Spanish salad from Spain, ready in about 50 minutes and made with tomato and green bell pepper. It serves 4 and is rated beginner to cook.

Start cooking
Wooden bowl of pipirrana chopped tomato and pepper salad
Photo: Raimundo Pastor & Teresa López García / Wikimedia Commons · CC-BY-SA-4.0
Prep
20 min
Cook
0 min
Rest
30 min
Total
50 min
Serves
4
Level
Beginner
Calories
202

Ingredients

4 servings

For the dressing

Equipment

Method

  1. Step 1

    Dice the tomato (opens in a new tab), pepper, cucumber (opens in a new tab) and onion (opens in a new tab) into small, even cubes and combine in a bowl with their juices.

    • 15 min
    An onion being chopped on a board
    How it looks · Photo: Christina & Peter on Pexels

  2. Step 2

    Pound the garlic (opens in a new tab) with the salt to a paste, stir in the vinegar, then gradually work in the oil until it is lightly emulsified.

  3. Step 3

    Pour over the vegetables, stir well and chill for at least 30 minutes. Serve cold, with bread to soak up the juices.

    • 1 min

About this dish

Origin
Andalusia (Jaén), Spain · Well documentedMore food from Spain
Dish
Lunch · Dinner · Salads · Side dishes · Appetizers & starters
Cooking method
Raw, No-cook
Taste
fresh, refreshing, tangy, garlicky
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Mediterranean-style · Keto-style · Low-carb
Worked out from the ingredients. How labels work
Good for
Make-ahead · Budget-friendly · Everyday
Cook more with
Tomato · Green bell pepper · Cucumber · Onion · Garlic · Wine vinegar
Techniques
Emulsification

Allergens

  • May contain: Sulphitesfrom wine vinegar

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

202 kcal per serving

Calculated

1 serving ≈ 295 g · recipe makes 4

Where the energy comes from

  • Protein 4%
  • Carbohydrate 22%
  • Fat 73%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy202 kcal68 kcal
Protein2.3 g0.8 g
Carbohydrate11.8 g4 g
Net carbohydrate8.7 g3 g
Sugars6.4 g2.2 g
Added sugars0 g0 g
Fibre3.1 g1 g
Fat17.3 g5.8 g
Saturated fat2.4 g0.8 g
Trans fat——
Cholesterol0 mg0 mg
Sodium594 mg201 mg
Salt equivalent1.5 g0.5 g
Vitamins & minerals per serving
Potassium
527 mg
Calcium
36 mg
Iron
0.9 mg
Magnesium
31 mg
Vitamin A (RAE)
65 µg
Vitamin C
68 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
32 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Many cooks in Jaén pound the yolk of a hard-boiled egg into the dressing and scatter the chopped white on top.

Common mistakes

  • Using watery out-of-season tomatoes — pipirrana relies on ripe summer tomatoes and their juice.

Serve with

  • Topped with tuna and hard-boiled egg as a light main, or beside fried fish.

Storage

  • Keeps 1 day in the fridge.

Variations

  • With tuna and egg: Top with a can of tuna and two chopped hard-boiled eggs.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 1

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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