Arguably Spain’s most famous summer salad, Pipirrana brings together fresh vegetables and olive oil to make a delicious summer dish. This is traditionally served cold as an appetizer, side dish, or light lunch, with the exact composition of the dish varying by region and even the cities within them.
What Is Pipirrana
Pipirrana is a cold Spanish salad that’s meant to be enjoyed in the hot summer months. It’s typically made with tomatoes, onions, peppers, dressed with olive oil, and maybe a dash of vinegar.
There are many different varieties of Pipirrana; feel free to add cucumbers or potatoes for a more filling meal.
Making Pipirrana requires very little work and it only takes a few minutes to prepare!
Where is Pipirrana From?
Pipirrana is a recipe from southern Spain. Made with fresh vegetables and served cold, it became popular amongst both locals and tourists who came to visit during Spain’s sizzling summer months.
Since then, Pipirrana has become part of Spain’s cultural identity!
Types Of Pipirrana
Tomatoes and olive oil are essential elements of the Spanish and Mediterranean diets, which are also included in the pipirrana recipe.
It has many variations depending on the region of Spain you are in. The ingredients often change depending on what was in season or what the family happened to have in the house.
This watery, gazpacho style soup, can also be found with ingredients such as pork, poultry, or tuna.
This website has a little more background on this delicious Spanish dish.
Is Pipirrana Low Carb?
Pipirrana is a low carb and keto friendly salad full of vegetables and healthy fats from the extra virgin olive oil.
This easy recipe is also perfect if you need a quick lunch idea for the Mediterranean Diet.
Traditional Ingredients In Pipirrana
This recipe is a traditional recipe from the city of Jaén, located in the Andalusia region of southern Spain.
Pipirrana has simple, fresh ingredients including:
- Bell Pepper
- Hard Boiled Eggs
- Olive Oil
Experiment with your own ingredients:
- Jalapeño Pepper (if you dare)
- A dash of vinegar
I really love to include canned tuna when I make it. Tuna is a really easy, and healthy, way to add protein and Omega-3 fatty acids to this meal.
If tuna is not for you, simply leave it out or serve the pipirrana as a side dish with your favorite fish.
Summer Salads in Spain
This delicious traditional Spanish salad is perfect for summer:
- It requires minimal ingredients and minimal cooking.
- Served cold, it is perfect for the hot days in southern Spain.
- It’s light and fresh, but still filling enough to be a full meal by itself.
How Do I Peel Tomatoes?
One of the steps in this pipirrana recipe is to peel the tomatoes. This is actually a simple task.
- Heat a pot of water on the stove until boiling
- Make a small “X” in the tomato skin on the end opposite the step.
- Drop tomatoes in the water and let sit for 30-45 seconds or until skin wrinkles.
- Remove tomatoes and place in cold water.
- Once the tomatoes have cooled, peel the skin from the flesh of the tomato.
Watch the Video
I show how to peel the tomatoes in this video on making the Pipirrana.
Do I Need to Remove the Seeds of the Tomatoes?
It is not necessary to remove the tomato seeds for this recipe. However, I know that many people who make salsa, soups, or gazpacho prefer to remove them.
Here is a quick guide on how to remove tomato seeds.
Pipirrana (from Jaén, Spain) – Fresh Summer Tomato Salad
- 3 lb Red Tomatoes
- 1 Green Bell Pepper
- 2 Cloves of Garlic peeled
- 2 Eggs hard boiled
- ½ tsp Salt
- ½ cup Extra Virgin Olive Oil
- 10 oz Albacore Tuna canned
- Hard boil the eggs.
- In a food processor, puree the garlic, ½ of the green pepper, and salt.
- Peel the eggs, separate the whites and reserve them until later.
- Add the cooked yolks to the puree and blend well.
- Slowly start drizzling in the extra virgin olive oil, adding a little at a time until it is emulsified. This should resemble the consistency of smooth guacamole.
- Pour the mixture into a larger mixing bowl.
- Peel the tomatoes
- Chop them into small pieces, adding all the pieces and the juice to the bowl.
- Add the chopped, cooked egg whites.
- And the rest of the green pepper, finely chopped.
- Mix everything well.
- Mix in the well-drained tuna and drizzle with a little more olive oil.
- Cover and refrigerate for a few hours so the flavors combine and the tomatoes release their juices.
Have You Tried My Eggplant Recipe?
If you need another quick, low carb side dish try my Grilled Eggplant with Garlic Infused Olive Oil recipe.