2003 Award Winning Recipe!
Joseph Donovan, Omaha, Nebraska

A specialty gardener and lover of fine regional wines and cuisines, Joe discovered the Pequillo while in Spain visiting family friends with his wife Robin. This kaleidoscopic salad is superb with grilled pork. (Their adored Olde English Bulldogges, Brutus and Caesar, also love a taste of the pipiranna.)

Pipiranna (Treefrog) Salad
  • 1 yellow pepper
  • 1 green pepper
  • 1 Pequillo Pimento pepper
  • 8 Milano plum tomatoes
  • 1 skinned, seeded cucumber
  • 1 large Spanish onion
  • 1/2 cup olive oil
  • 1/4 cup red sherry vinegar
  • Salt to taste

    Dice the peppers, onions, cucumbers and tomatoes into a large salad bowl. Mix the oil and red sherry vinegar together. Add it to the vegetables and toss. Sprinkle salt over salad to taste. (For best results, use a good Spanish extra virgin olive oil and a quality Spanish reserva sherry vinegar.)

  • Recipe Seeds: Sweet Peppers

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