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Refreshing Pipirrana Salad Recipe

Sometimes with the heat waves of June the last thing that you want to do is to eat a heavy meal, that will make you want to do nothing for the rest of the day. 

However, you still need to eat and gain some nutrients, so thankfully the pipirrana recipe comes to the rescue. 

Pipirrana is one of the most refreshing summer salads, and it is one of the best ways to fight against the hot days. This recipe has a lot of variants, but here we will stick to the Andalusian version.

Refreshing Pipirrana Salad Recipe

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Keep reading this article where you will learn more about this gem from the South of Spain. 

Here we’ll show how to make it step by step, plus some replacements that you can make to the ingredients and everything you need to know about it. 

Background of the Dish

spanish salad

In Andalusia, they seem to be experts in easy summer salads, and it doesn’t come as a surprise having in mind how hot their summers are.

The pipirrana has a lot of versions, it even differs among the different parts of Andalusia. 

For example, you can find the Murcia version, the one from Cadiz, another from Malaga, and even one from Jaén. 

With this in mind, the changes aren’t that big, they just switch a few ingredients but they all taste amazing.

Pipirrana became popular in the 20th century once the fridges started to be in every house. This is because it needs to be refrigerated or it will turn bad. 

This salad has been a tool to fight the summer heat for decades, so you should definitely try it. 

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Are you looking for a Refreshing Pipirrana Salad Recipe? This Spanish salad is easy to make but nutritious and tasty and perfect for summer. This is one of the most refreshing summer salads that you've ever tried. The Pipirrana recipe is made with fresh ingredients such as tomatoes and cucumber that are complemented by a light garlic and olive oil dressing. And tuna gives this summer salad a rich and savory flavour that you can't get enough. #pipirrana #summersalad #spanishsalad #pipirranasalad

Things You’ll Need for Pipirrana

For this ensalada recipe, you just need some tomatoes, tuna, eggs, garlic, peppers, and olive oil. 

However, you can make dozens of replacements, so don’t worry if you don’t have or don’t like one of the ingredients. 

easy summer salads

Ingredients

  • 3 large (750 g) ripe tomatoes
  • 1  green pepper
  • 3 hard-boiled eggs
  • 100 g tuna
  • 5 tablespoons (60ml) extra virgin olive oil
  • 1 garlic clove
  • Sea salt

How to Make Pipirrana – Step by Step Guide

spanish cucumber salad
  1. To start making this Spanish salad recipe,  peel the garlic clove. Wash and cut the green pepper into small pieces.
  1. In a mortar, place the garlic, a few pieces of pepper, and a little sea salt. Crush everything until the pepper falls apart and releases its juice.
  1. On the other hand, part the previously cooked eggs and separate the whites from the yolks. Break the egg whites into small pieces and reserve them.
  1. After that, put the yolks in the mortar and crush them until you get a paste.
  1. Then, add olive oil little by little so that the ingredients are integrated and you get a kind of thick sauce.
  1. Peel the tomatoes, chop them and place them in a large container together with the pepper and the chopped egg white. Also, add the shredded tuna.
  1. For the final step, dress the summer salad with the mixture of the mortar and check that the point of seasoning is to your liking. If you see it necessary, add a little more fine salt.
  1. Store in the fridge for a few hours so that the flavors meld and the tomato releases all its juice. This last step is important since the pipirrana is eaten fresh.

Substitution of Ingredients

summer salad recipes

The best part about making salads is that you can make any substitution to the ingredients, and you will still get a delicious and refreshing salad. 

Here we will give you some summer salad ideas, to add more ingredients to your pipirrana.

For example, you can replace the tuna with lentils or chickpeas and remove the egg if you are vegan.

If you aren’t vegan, then you should try making pipirrana with some mozzarella cheese cubes, it is the perfect combination.

If you liked this recipe then you should definitely try other Spanish salads, such as Spanish grilled octopus salad or the famous Spanish potato salad.

Tips on Serving Pipirrana

best summer salads

The pipirrana is truly one of the best summer salads, because on the contrary to the others it can be served as a main dish. 

If you make a large amount, then it has all the nutrients of a complete meal. 

As well as other summer salads, you can also serve it as a side dish with a seafood-related main dish like Espeto de Sardinas, or it can go really well with some Spanish tapas. 

It is the perfect lunch meal, but you can also have it for dinner or at any time of the day. 

How to Store Pipirrana

How to Store Pipirrana

In the same way that it happens with other summer salad recipes, this pipirrana is meant to be eaten the same that you make it. 

For the same reason, you can store it in the fridge but only for a few hours (12 hours maximum).

This doesn’t mean that it will go bad the other day, but it won’t be as fresh and the flavor won’t be as good. If you want a longer-lasting salad then you can make the Spanish cucumber salad.

Recipe Card: Pipirrana

Yield: 4

Pipirrana Recipe

pipirrana recipe

Sometimes with the heat waves of June the last thing that you want to do is to eat a heavy meal, that will make you want to do nothing for the rest of the day. 

However, you still need to eat and gain some nutrients, so thankfully the pipirrana comes to the rescue. 

Pipirrana is one of the most refreshing summer salads, and it is one of the best ways to fight against the hot days

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

  • 3 large (750 g) ripe tomatoes
  • 1 green pepper
  • 3 hard-boiled eggs
  • 100 g tuna
  • 1 small onion
  • 5 tablespoons (60ml) extra virgin olive oil
  • 1 garlic clove
  • Sea salt

Instructions

  1. To make this Spanish salad, peel the garlic clove. Wash and cut the green pepper into small pieces.
  2. In a mortar, place the garlic, a few pieces of pepper, and a little sea salt. Crush everything until the pepper falls apart and releases its juice.
  3. On the other hand, part the previously cooked eggs and separate the whites from the yolks. Break the egg whites into small pieces and reserve them.
  4. Put the yolks in the mortar and crush them until you get a paste.
  5. Add olive oil little by little so that the ingredients are integrated and you get a kind of thick sauce.
  6. Peel the tomatoes, chop them and place them in a large container together with the pepper and the chopped egg white. Also, add the shredded tuna.
  7. Finally, dress with the content of the mortar and check that the point of seasoning is to your liking. If you see it necessary, add a little more fine salt.
  8. Store in the fridge for a few hours so that the flavors meld and the tomato releases all its juice. This last step is important since the pipirrana is eaten fresh because it is a summer salad.

Notes

Similar to other Spanish salad recipes, if you make pipirrana you need to keep in mind that it will have to go in the fridge for at least 30 minutes before serving it. 

The ideal amount of time is 2 to 5 hours.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Total Fat 15.6gSaturated Fat 2.9gCholesterol 159mgSodium 271.2mgCarbohydrates 10.5gFiber 2.5gSugar 5.6gProtein 6.6g

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