Pipirrana

Name: Pipirrana
Total time: 135
Yield: 4
Ingredients: 3 medium tomatoes, cut into 1/2-inch pieces; 1 medium cucumber, peeled and coarsely chopped; 1 medium green bell pepper, coarsely chopped; 1 medium onion, coarsely chopped; 1 tablespoon red wine vinegar; 1 clove garlic, peeled and pressed; 3 tablespoons extra-virgin olive oil; salt and freshly ground black pepper to taste; 3 large hard-boiled eggs, peeled and quartered; 3 tablespoons sliced Spanish pimento-stuffed green olives

Recipe by lutzflcat from allrecipes.com

Dinner 2 Hr. 15 Mins.

Ingredients

4 servings

•

3 medium tomatoes, cut into 1/2-inch pieces
•

1 medium cucumber, peeled and coarsely chopped
•

1 medium green bell pepper, coarsely chopped
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1 medium onion, coarsely chopped
•

1 tablespoon red wine vinegar

•

1 clove garlic, peeled and pressed
•

3 tablespoons extra-virgin olive oil
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salt and freshly ground black pepper to taste
•

3 large hard-boiled eggs, peeled and quartered
•

3 tablespoons sliced Spanish pimento-stuffed green olives

Instructions

Combine tomatoes, cucumber, green pepper, and onion in a bowl.
Stir red wine vinegar and garlic together in a small bowl for the dressing; gradually whisk in olive oil. Season with salt and freshly ground black pepper.
Drizzle dressing over the tomato mixture and toss well to coat. Cover and chill in the refrigerator for 2 hours.
Garnish the salad with hard-boiled egg wedges and olives before serving.