Spanish Salad: Pipirrana

Method

Chop the onion in small cubes and soak in water. Chop the tomatoes, cucumber, and pepper, and place them in a bowl. Drain the onions and add them to the rest of the vegetables. Place the garlic in a mortar with a pinch of cumin, a pinch of salt, and a few drops of olive oil until you have a paste. In another small bowl mix the rest of the olive oil, vinegar and salt, add the garlic paste, and mix well. Add the dressing to the salad and mix well. Cover and refrigerate. Serve chilled with bread. Enjoy!