Pipirrana Jaenera

Ingredients

• 4ripe tomatoes — finely diced
• 1green Italian pepper — finely diced
• 1cucumber — peeled and diced
• 1/2sweet onion — finely diced
• 2hard-boiled eggs — chopped
• 5 tbspextra virgin olive oil
• 1 tbspsherry vinegar
• to tastefine sea salt

Method

1. Start by preparing the vegetables. Dice the 4 ripe tomatoes into small, even pieces and place them in a large mixing bowl. Peel the cucumber, then cut it into similar-sized cubes, adding it to the tomatoes. Slice the green Italian pepper lengthwise, remove the seeds, and chop it finely before adding it to the bowl. Finally, peel and finely chop the 1/2 sweet onion, mixing it with the other vegetables.
2. Prepare the dressing by whisking together 5 tablespoons of extra virgin olive oil, 1 tablespoon of sherry vinegar, and a pinch of fine sea salt in a small bowl. Whisk until the mixture is emulsified and clings to the whisk. Taste the dressing to ensure the balance of oil and vinegar suits your preference, adjusting the salt if necessary.
3. Pour the dressing over the chopped vegetables in the mixing bowl. Use a large spoon to gently toss the ingredients, ensuring each piece is lightly coated with the dressing. Be careful not to mash the vegetables; they should remain distinct and crisp.
4. Peel the 2 hard-boiled eggs and chop them into quarters. Add the eggs to the salad, gently folding them in with the other ingredients. The eggs should hold their shape and add a creamy texture to the salad without breaking apart.
5. Allow the salad to sit for a few minutes at room temperature. This resting time lets the flavors meld together, enhancing the overall taste. Before serving, give the salad one last gentle toss and, if desired, finish with a drizzle of extra virgin olive oil for added richness.