This Spanish tomato salad, known as pipirrana, is one of Spain’s most popular summer dishes. It’s filled with flavors, easy to make, and done in 30 minutes. Serve it as a starter or even as a main course, next to a crunchy baguette. Either way, it’s the kind of food that will fill you with so much goodness.
To make this salad, I used large tomatoes on the vine. You can use whatever type of tomatoes you like. As for the rest of the ingredients, I used spring onions, green bell peppers, and garlic. You can mix it up and use different vegetables or whatever you have on hand.
What really flavors this tomato salad is the olive oil. Make sure to use the good stuff here. As it makes all the difference in the flavors. As for the tuna, I used canned tuna in olive oil. But you can also use canned tuna in water.
TIPS & TRICKS to Make this Recipe: To make the dressing, I used a mortar and pestle. You can also use a food processor or hand blender. You can serve this tomato salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH CANNED TUNA (10% OFF Your Order with Coupon Code ONAFORK)
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Watch the Video Below on How to Make this Spanish Summer Tomato Salad
Spanish Summer Tomato Salad | The Famous Pipirrana Salad
Ingredients
-
2
large
eggs -
4
large
tomatoes -
1
spring onion -
1
green bell pepper -
2
cloves
garlic -
1/4
cup
extra virgin olive oil
60 ml -
2
cans
tuna in olive oil
4 oz / 110 grams each - sea salt & black pepper
Instructions
-
Add the eggs into a saucepan, fill with water just enough to cover the eggs, heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat
-
In the meantime, dice the tomatoes, finely chop the spring onion, finely chop the green bell pepper, and roughly chop the garlic
-
Add the chopped garlic into a mortar, along with 2 small spoonfuls of the chopped bell pepper, and a pinch of salt, using a pestle pound down on the ingredients until you get a paste-like texture
-
After leaving the eggs to sit for 10 to 11 minutes and they are hard-boiled, transfer them to a bowl with iced water, once they’re cool enough to handle, about 3 minutes, peel the eggs, then cut them in half and remove the yolk, finely chop the egg whites
-
Add the egg yolks into the mortar with the garlic paste, mash down until well mashed, then slowly add in the olive oil while mixing it together
-
Add the diced tomatoes into a large bowl, along with the chopped spring onion, chopped green bell pepper (saving just a bit for garnish), and the chopped egg whites (saving just a bit for garnish), the pour in the egg yolk sauce, and season everything with salt & pepper, mix together until well mixed
-
Drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna, then add into the tomato salad, and mix together, serve at room temperature or even chilled, topped off with the remaining chopped green bell pepper and chopped egg whites, enjoy!
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