Spanish Summer Tomato Salad | The Famous Pipirrana Salad Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is healthier with similar flavor.

vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice adds freshness and is often available.

Add 2 eggs into a saucepan and fill with water to barely cover them.

Heat on high until boiling, then cover and turn off the heat, letting eggs sit for 10 minutes.

Prepare ingredients: dice 4 large tomatoes, finely chop 1 spring onion, and finely chop 1 green bell pepper.

Roughly chop 2 cloves of garlic and add to a mortar with 2 spoonfuls of chopped green bell pepper and a pinch of sea salt.

Pound the mixture into a paste-like texture using a pestle.

Transfer boiled eggs to a bowl of ice water for a few minutes to cool.

Peel the eggs, cut in half, and finely chop the egg whites, reserving yolks.

Add egg yolks to the mortar with garlic paste and mash together.

Slowly add 1/4 cup of extra virgin olive oil while mixing continuously.

In a large bowl, combine diced tomatoes, chopped spring onion, chopped green bell pepper (reserving some for garnish), and chopped egg whites (also reserving some for garnish).

Pour in the egg yolk sauce and season with sea salt and black pepper, mixing well.

Drain 2 cans of tuna and flake it into the salad, mixing gently until combined.

Serve at room temperature or chilled, garnished with reserved green bell pepper and egg whites.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary