Murcian Salad Recipe: 3 Tips to Perfect it
Murcian salad, also known as moje murciano, is a treasured staple of Spanish cuisine. It’s a dish that brings back memories of Murcia’s vibrant spring festivals and cozy summer meals with my family. Simple yet flavorful, this humble salad showcases the best Mediterranean ingredients like tomatoes, olive oil, and fresh bread. Whether enjoyed during Murcia’s Fiestas de Primavera or at a casual summer lunch, it never fails to delight.
Ingredients
- 1 can (14 oz / 400 g) Peeled tomatoes (preferably preserved or high-quality canned tomatoes)
- 2 Hard-boiled eggs, peeled and quartered
- 1 can (4 oz / 120 g) Tuna in olive oil, drained and flaked
- Medium onion, thinly sliced
- ½ cup (75 g) Black or green olives, pitted
- 4 tbsp (60 ml) Extra virgin olive oil
- Salt to taste
- Crusty bread for serving
Instructions
- Prepare the TomatoesDrain the canned tomatoes and cut them into bite-sized chunks. Place them in a large mixing bowl.
- Add the TunaOpen the can of tuna, drain it, and gently flake it with a fork. Add it to the bowl with the tomatoes.
- Incorporate the OnionThinly slice the onion into rings or half-moons. Add these to the mix for a sharp, crunchy element.
- Add the Olives and EggsToss in the olives, then gently fold in the hard-boiled egg quarters, keeping them intact as much as possible for presentation.
- Season and DressDrizzle the salad with the extra virgin olive oil and add a pinch of salt. Mix everything gently to combine.
- Chill and ServeCover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.
- ServeServe chilled, accompanied by crusty bread to soak up the flavorful juices.
Notes
Extra Tips for Success
- Quality Counts: Use the best-canned tomatoes and olive oil you can find. They make all the difference.
- Make Ahead: The salad can be prepared a day in advance and stored in the fridge for 2–3 days.