Ensalada de Piparrada
Cucumber, Tomato, and Pepper Salad
Equipment
- Large bowl
- Small bowl
Ingredients
- 2 medium tomatoes cut into 1-inch pieces
- 1 medium cucumber peeled and cut into 1-inch pieces
- 1 medium green bell pepper cut into 1-inch pieces
- 1 small onion cut into 1-inch pieces
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon sugar
- Salt
- Freshly ground black pepper
Instructions
Prepare Salad:
- In a large bowl, combine the tomatoes, cucumber, green bell pepper, and onion.
Prepare Dressing:
- In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, sugar, a pinch of salt, and a few grinds of black pepper until well combined.
Toss and Chill:
- Pour the prepared dressing over the salad ingredients.
- Gently toss the salad until the dressing evenly coats the vegetables.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Serve:
- Enjoy this refreshing Ensalada de Piparrada cold as a perfect side dish for an outdoor barbecue or on a hot summer day!
Notes & Wine Advice
This simple Basque-origin salad brings together the fresh, vibrant flavors of tomatoes, cucumbers, peppers, and onions with a delightful vinaigrette dressing for a refreshing culinary experience.