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Pipirrana is a typical Spanish salad originating from Andalusia. It has numerous variations because each province has a different method of preparation and different ingredients. However, one of the more traditional versions is made with cucumbers, onions, green peppers, and tomatoes.
The refreshing summer salad is usually dressed with olive oil, and vinegar, and slices of bread are often used as an accompaniment that is soaked in it, while tuna and olives are often added in order to elevate the flavors. It is believed that pipirrana was invented by Spanish field workers of Andalusia, Murcia, and La Mancha, who would prepare it with fresh vegetables, so it is safe to assume that tuna and olives were not originally used in the salad, except on festive occasions.
VARIATIONS OF Pipirrana
MAIN INGREDIENTS
Ensalada rusa is a popular Spanish variation of the Olivier salad, that consists of a mixture of diced boiled potatoes, carrots, peas, and sometimes green beans, all combined with mayonnaise to create a creamy texture. In Spain, the salad usually includes additional ingredients such as hard-boiled eggs, pickles, and tuna or chicken.
This dish is typically served cold and is a staple in many tapas bars. The preparation involves boiling the vegetables until tender, then dicing them into small, uniform pieces. These vegetables are mixed with mayonnaise and other ingredients like diced pickles, hard-boiled eggs, and tuna or chicken Salt and pepper are added to taste.
Esqueixada is a traditional Catalan salad prepared with cod as the main ingredient. Other ingredients may vary, but tomatoes, onions, red peppers, and olive oil are most commonly used. Cod should first be desalted, then flaked between the fingers, hence the name esqueixada, derived from esqueixar, meaning to tear.
This Catalan summertime staple is sometimes garnished with hard-boiled eggs and black olives before serving.
MOST ICONIC Esqueixada
View moreEnsalada Murciana is a traditional salad originating from Murcia. It's made with a combination of tomatoes, onions, tuna or cod, hard-boiled eggs, and black cuquillo olives. The tomatoes are cut into smaller chunks, just like most of the ingredients use in the salad.
Once mixed, the salad is drizzled with olive oil and seasoned with a pinch of salt. In the summer, this salad is served well-chilled, while in the winter it's usually served at room temperature. Due to the fact that ensalada Murciana improves as it sits, it's recommended to prepare it a few hours or a full day before serving.
Ensalada Malagueña or ensalada cateta is a traditional salad originating from Malaga. This cold salad is usually made with a combination of potatoes, boiled eggs, orange slices, onions or scallions, cod, olives, olive oil, sherry vinegar, and salt.
The potatoes are boiled (peeled or unpeeled) and cut into thick rounds. The cod is cooked or baked and crumbled into the bowl with the potatoes, and then mixed with chopped onions or scallions, olives, orange slices, and slices of hard-boiled eggs.
Once mixed, the salad is seasoned with salt and dressed with olive oil and sherry vinegar.
MAIN INGREDIENTS
Ensalada de patatas con atún is a traditional salad originating from Spain. The salad is usually made with a combination of potatoes, canned tuna, lemon juice, white wine vinegar, lettuce leaves, hard-boiled eggs, olives, olive oil, and salt.
The tuna is flaked into a bowl and sprinkled with lemon juice. The potatoes are cooked, drained, peeled, and sliced. A mixture of vinegar, salt, and olive oil is poured over the potatoes. They're mixed with the tuna and placed on a bed of lettuce in a salad bowl.
Xato is a traditional salad originating from Catalonia. It's made with a combination of endive leaves, anchovies, Arbequina olives, salt cod, and tuna. This traditional salad is dressed with the eponymous sauce consisting of breadcrumbs, garlic, hazelnuts, almonds, vinegar, olive oil, salt, and dried nyora peppers.
The dressing is typically ground with a pestle in a mortar. This salad is often served as an appetizer before grilled meat dishes or botifarra sausage.
Esgarrat is a traditional dish originating from Valencia. It's made with red peppers, cod, garlic, olive oil, and salt. This simple appetizer is prepared by roasting the peppers and the cod on a grill. The skin is then peeled off the peppers and ripped into irregular strips by hand.
The cod is also ripped into strips, and it's then placed on top of the peppers. The dish is seasoned with garlic, salt, and lots of olive oil. The name of the dish refers to the method of preparation, meaning that the ingredients must be ripped or torn.
MAIN INGREDIENTS
Ajotomate is a traditional salad originating from the region of Murcia. The salad is usually made with a combination of ripe tomatoes, garlic, red wine vinegar, cumin, pimentón or paprika, olive oil, salt, and pepper. Using a mortar and pestle, the garlic is mashed with the salt into a paste which is then mixed with chopped tomatoes until well blended.
The vinegar, pepper, cumin, and pimentón are added to the mortar and pounded until smooth. Olive oil is next, which will result in a vinaigrette. The remaining tomatoes are cut into slices, arranged on a platter, and topped with the vinaigrette.
Trempó is a refreshing summer salad originating from Mallorca. It is made with a combination of tomatoes, onions, and Mallorcan green bell peppers. The vegetables are chopped, drizzled with olive oil, and seasoned only with salt. It is believed that the name of this salad is derived from the word trempar, meaning to dress.
Serve trempó with country bread and olives on the side.
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