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Traditional Murcian salad. Easy, simple and delicious cooking recipe

25 mayo, 2021

When the festivities of Murcia are, whether they are Spring or the September Fair, the first dish that falls is always the Murcian salad. And, of course, it is never lacking in my summer meals, especially when I visit my land and enjoy homemade tomato preserves. This is the traditional Murcian salad recipe, at least the one that has been preparing for many years in my family.

It is also known as Murcian moje or mojete, although we never call it that. It’s a humble and simple dish, but tremendously tasty, ideal to enjoy all year round when there are no good fresh tomatoes. Each house has its variants, using cod instead of tuna, varying the proportion of ingredients or more or less mashing the tomato. In any case, it is essential to use good quality tomato and oil and never forget bread.

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Cook the eggs in water until they are just right, about 10 minutes, so that the yolk does not overdo it. Let cool. Cut the chives into julienne strips and arrange in a deep dish with cold water and salt. Let stand about 15 minutes and rinse well. That way it will be smoother.

Open the tomato canning jar and drain them gently over a colander so that they lose the canned water, without crushing them. Arrange them in a bowl or salad bowl and chop them with a knife or simply mash them to taste with a fork. Ideally, there will be some whole pieces left, but eat the tomato to a large extent undone.

Peel the eggs and cut them into slices. Open the canned tuna, drain it and flake it lightly with a fork. Add these ingredients plus the chives to the salad bowl, add the olives and season with extra virgin olive oil and salt to taste. Mix everything well, taste and adjust the seasoning. Add some more olives on top.

Murciana Salad Steps

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With what to accompany the Murcian salad

Ideally, prepare in advance the traditional murcian salad to let it rest in the fridge. So it will be very fresh and with the flavors settled to taste it. It is usually served as part of a tapas lunch or dinner, in a large platter in the center of the table, or as a starter on a full menu. I insist again on not forgetting a good bread next to it, you will need it.

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