Summer salad – Pipirrana from Malaga

Ingredients for 6 servings:

• 1 small bell pepper(s), red
• 1 small bell pepper(s), green
• 1 small cucumber(s)
• 1 small vegetable onion(s)
• 2 beefsteak tomatoes
• 4 tbsp red wine vinegar
• Salt and pepper, black, freshly ground
• 5 tbsp olive oil, cold-pressed
• 3 garlic cloves

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Clean and wash the bell peppers. Peel the cucumber, halve it lengthwise, and scrape out the seeds with a spoon. Peel the onion. Cut all the vegetables into tiny cubes and place them in a bowl. Blanch the tomatoes, peel them, halve them crosswise, remove the seeds, and cut the flesh into small cubes. Add them to the other vegetables. Mix the red wine vinegar with salt, pepper, and olive oil. Peel the garlic and press it in. Pour the sauce over the vegetables and mix the salad thoroughly. Let it sit in the refrigerator for about 1 hour. Serve with white bread. Variation: You can also mix cooked scampi, mussels, or scallops into half the salad; then the dish is called “Salpicon de Mariscos.” Tip: This summer salad is suitable as a tapa, but also as a side dish to meat and poultry.