This is probably the most basic of salads and side dishes of the cuisine of southern Spain but it is very typical and popular, both at home and when eating out. This side dish is many times served with fish, but being vegetarian I like to do this when cooking ‘fake meats’ on the griddle as it provides a taste of the familiar but is also a very healthy salad packed with flavour. It is important to use good quality tomatoes that smell good and ripe; there is no point using tasteless, pale looking and generic ‘salad tomatoes’ they sell in many supermarkets. Typically the green peppers used are the frying kind, which taste very similar to green bell peppers, so whichever you can find is fine. Salad onions and spring onions around these parts tend to be as big as medium onions so please bear that in mind since I know spring onions in many other parts of the world are small. If you can’t find these large salad onions then use a medium mild onion such as red onion. If you are already familiar with piriñaca and want a twist on it you can try using cherry or kumato tomatoes for extra sweetness and intensity of flavour, or you could always chuck in some mild red chilli slices for some heat. In many parts of Spain they add some cucumber to this which goes well too, but I like to stick with the original for these parts.
- 2 ripe tomatoes
- 1 green pepper
- 1 large salad onion
- 2-3 tbsp olive oil
- 1 tbsp apple cider vinegar or lemon juice
- salt to taste
- Roughly dice the tomatoes and green pepper.
- Slice the salad onion, you can do this finely or just roughly chop it up.
- Assemble the ingredients together and marinade with a good glug of olive oil and either lemon juice or apple cider vinegar. Also season to taste.