• 2 cucumbers, seeded and finely chopped
  • 1 green pepper, finely chopped
  • 1 small onion, finely chopped
  •   2 tbsp extra-virgin olive oil
  • 1 tbsp sherry vinegar
  • 4 tomatoes
  • to serve Bread


  • STEP 1

    Tip the cucumbers, green pepper and onion into a bowl or a sealable plastic box.

  • STEP 2

    Make a vinaigrette with the oil, vinegar and a pinch of salt, pour it over the vegetables and stir through.

  • STEP 3

    If you are maturing the picadillo overnight to eat for lunch on the following day, it’s a good idea to leave the tomatoes out until morning. The cucumber will have crisped up overnight and released some juice.

  • STEP 4

    Chop the tomatoes into smallish dice and add them to the other vegetables. Mix gently so the tomatoes don’t fall apart.

  • STEP 5

    Traditionally this is served in a bowl in the middle of the table, everyone dipping in a spoon and using a slice of bread to catch the drips. Alternatively, serve in small bowls.

    Trust olive

    Jeannie Chesterton trained at Le Cordon Bleu in London. For over 30 years she has lived in Andalucia with her husband, Sam. They are co-authors of the Buenvino Cookbook: Recipes from our Farmhouse in Spain (£20, Bene Factum).


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