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These Spanish Salads Hit Different (Especially #2)

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Cooking from Spain
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Recipe Information

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Video-Specific Recipe

Zorongollo Extremeño

Cultural Context

Zorongollo Extremeño originates from the Extremadura region of Spain, known for its rich agricultural heritage. This dish is a vibrant salad that showcases the region's fresh produce, often enjoyed as a refreshing side during warm months. It's a staple at local gatherings and celebrations, embodying the essence of communal dining. Today, variations exist across Spain, with each region adding its unique twist to the basic recipe.

SpanishESExtremaduraside
15 min
easy
4 servings
Servings4
3 red bell peppers (600 g)
1 tomato
1 garlic bulb
a bunch of chives
1 hard boiled egg
half an onion, thinly sliced

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats while sunflower oil is more economical.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice offers a fresh flavor while apple cider vinegar is often less expensive.

1

Roast the red bell peppers until charred, then peel and chop them.

2

Chop the tomato and thinly slice half an onion.

3

Mince the garlic from the bulb finely.

4

Combine the roasted red peppers, chopped tomato, minced garlic, and sliced onion in a large bowl.

5

Chop the chives and add them to the bowl.

6

Slice the hard-boiled egg and arrange it on top of the salad before serving.

Cooking Techniques

choppingmixing

Equipment Needed

large bowlknifecutting board

Spice Level:

🌶️🌶️🌶️

Dietary

vegetariandairy-freeegg-freegluten-freenut-freesoy-free
Local Name: Zorongollo Extremeño

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