Basque Summer Salad: Ensalada de Piparras (Basque-style Pickled Pepper Salad)
This Basque-style Pickled Pepper Salad, also known as Basque Summer Salad or Ensalada de Piparras, is a refreshing and tangy dish that is perfect for hot summer days. The combination of pickled peppers, onions, and olives creates a flavorful and colorful salad that pairs well with grilled meats or seafood.
Ingredients
- 1 jar pickled piparras peppers
- 1/2 red onion, thinly sliced
- 1/4 cup pitted green olives
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- Salt and pepper to taste
Instructions
- Drain the pickled piparras peppers and place them in a large bowl.
- Add the sliced red onion and pitted green olives to the bowl.
- In a small bowl, whisk together the extra virgin olive oil, sherry vinegar, salt, and pepper.
- Pour the dressing over the peppers, onions, and olives, and toss gently to combine.
- Let the salad marinate for at least 15 minutes before serving to allow the flavors to meld together.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 0 minutes
- Total time:
- 15 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 10g
- Protein
- 2g
- Fat
- 8g
Supplies
Large bowl Small bowl
Tools
Whisk
Serving suggestions
Serve the Basque-style Pickled Pepper Salad as a side dish with grilled meats or seafood. It also makes a great topping for bruschetta or crostini.
Tips & tricks
For a spicier version, use pickled jalapeños instead of piparras peppers.
Cost
$8