Murcia style salad: a recipe dedicated to some good friends
On my last post I talked briefly about changing from winter to summer clothes in almost no time. Today, following another dramatic weather switch, I must comment that I can’t believe I am writing this whilst wearing tracksuit and socks. Saturday was rainy in Oxford and there is more rain forecast for this week. Unbelievable!
However, does it means I am back to posting warm recipes? Absolutely not! The sun will shine again and we will enjoy a proper summer-even though travelling is not easy right now. In fact, I am so faithful that I have even created a new category to allocate recipes like this one. Murcia style salad, know in Spanish as Ensalada murciana or Mojete murciano, is a dish I’d never eaten before. However, I had seen it featured in many places as a summer essential and its looking had seduced me enough to give it a try. And so I am finally doing now.
This salad has canned tomato as a central ingredient. The region of Murcia is famous for producing tons of high quality fruit and vegetables. In the past, harvesters would preserve in jars the surplus of tomatoes so they could make the most of them all year round. Doing this, the produce was never discarded at the end of the season. Time after, this common practice originated this recipe.
Before making my own, I checked many recipes different from each other. There are some that use boiled egg as a decoration while others mix it with the rest of ingredients. I also cut down the amount of onion. Either way, it is a fresh, flavourful meal, ideally eaten with bread and a true representation of the region: a fertile land and Mediterranean essence. After this, I think I must pay my first visit to Murcia as soon as I can. And, hopefully, I’ll be there with some good murcianos I have met in Oxford. This is dedicated to you, guys!
INGREDIENTS (SERVES 4)
Peeled plum tomatoes (1 kg / 3 cans)
Large onion (1/2)
Tuna (160 g / two small cans)
Black olives (a handful)
Boiled eggs (1 per person)
DIRECTIONS FOR COOKING
Open the tomato cans and drain all the juice. Then, roughly chop the tomatoes and drop them in a bowl.
2. Finely chop the onion and, after this, drain the liquid from the tuna cans. Add both ingredients into the bowl.
3. If you have any water excess (which is likely) empty as much as you can at this stage. Finally, add the olives, a generous amount of olive oil, salt and stir all together. Cover the bowl with cling film and chill in the fridge for a couple of hours.
4. Serve the salad with one boiled egg per person on the side.