Murciana Salad. Get wet or wet

How to make a Murcian tomato salad.

The salads are perfect for when the heat, not only hydrate your body but for ease when preparing them .

Do you know the wet or wet? A famous dish in Murcia also called #ensaladamurciana Although you will find 2 types of moje. The one made using chopped natural tomato and in which canned peeled tomato is used.

Today’s is the 2 version, perfect to drink with these heats always with a very cool straw.

And it is that in summer you do not feel like cooking … and that of mixing in 10 minutes and that’s it, it is appreciated. Therefore, this traditional salad in Murcia is a perfect and refreshing option for the summer and of course, all year round.

To speak of the traditional cuisine of the Region of Murcia is to refer to the garden, full of color, flavor and aromas. Fruits and vegetables that you will see on the blog with recipes such as the Murcian salad, moxil or eggplant cake,

A good tomato , egg, tuna, onion, olive and olive oil salad . The Murcian salad, dip or mojete .

It can also be prepared all year round, as the tomato is peeled, canned, peeled. Be sure to buy a good quality canned food and the result will be delicious.

Get wet or wet? Well, it comes to your hair, because there is a delicious liquid that you have to accompany with a good bread … to dip and continue dipping until it ends.

Eggs cooking

1. The first thing we are going to do is cook the eggs, while they cool we will prepare the rest of the salad.
2. We cover them with cold water and cook 10 minutes from the boil.
3. We should not cook them any longer since a dark greenish halo forms around the yolk that is unpleasant to the eye.
4. We go through cold water to cut the cooking and then remove the shell of the eggs, separating the white from the yolk.
5. Chop the egg whites very finely and add to the bowl. We reserve the yolks for the vinaigrette (optional).

Preparation of the base of the Murcian salad

1. My recommendation is that for this salad you use tuna in quality crumbs, as is usually done in Murcia. But you can substitute it for cod, northern tuna or belly.
2. If it comes whole, it is best to crumble it by hand so that it does not find very large pieces and add it to the bowl.
3. Do not throw away the virgin olive oil that it brings, it will give more taste to the salad.
4. Cut the chives in half and julienne each, into thin strips like half moons.
5. We submerge the chives in a bowl with cold water for at least 10 minutes to take away their strength, although the chives are usually softer than the onions. Add to the bowl.
6. We take the tomatoes out of the can and put them in a drainer to drain the water that it brings. We transfer them to a bowl or bowl and cut them into not very large pieces, if there is any rest of their skin, we remove it with a knife or fork. We reserve in the bowl with the rest of the ingredients.
7. It’s time to put the olives in the bowl. We remove the stones from the olives previously.
8. We remove everything from bottom to top with our hands to join flavors, try salt and if necessary add a little more. We keep in the fridge.

Presentation of the Murcian salad

1. In the bowl that we have taken out of the fridge add a good jet of extra virgin olive oil and combine very well with 2 wooden spoons.
2. Always in an enveloping way so that everything comes together well and we take it back to the fridge.
3. If it falls short with the vinaigrette, or if it exceeds the amount of wet (the juice released by the tomato) it does not come out on point.

Fresh and from one day to the next it will be perfect, luxurious, you will love it. The Murcian salad is served cold, in a large platter or plate that presides over the table.

Tips for a Murcian Sausage Salad

• Ideally, prepare in advance and let it sit in the fridge so that all the ingredients mix their flavors. Thus it will be very fresh and with the flavors settled to taste it, with all the broth that is going to drop. Perfect for dipping bread.
• The so-called Murcian salad is traditionally prepared on the banks of the Segura River.
• It is a winter salad with a lot of personality, although it is consumed throughout the year.
• As an accompaniment you can serve a red wine from the Murcia region (Bullas, Jumilla or Yecla).
• In other areas of Spain we find very similar salads although in a more “liquid” version, in Cuenca they are often called ” Pelechana ” and in Valencia we find variants such as the ” Mojete de Agua ” and the ” Mojete Arrastrao “.

Your tips for a yummy salad

• Jose de la Vega: “ What distinguishes this dish is, and I repeat myself, its simplicity: you open three cans (pot tomato, tuna and olives), peel and chop one (tender) onion, cook two eggs and dressings. I think you have made a great summer salad, fresh, varied and nutritious, but not a Murcian salad. ”
• María José Torrijos : “ The Murcian salad always has pot tomato, cuquillo olives, tuna, young onion and hard-boiled eggs. No vinegar or pepper is added. The rest are variations. ”
• Noemi Cardalda : “ I add chopped and peeled tomato, tuna, chopped chives, olives and season with salt, pepper, Modena vinegar, a tad and olive oil. Some people lay chopped eggs but I don’t. A Murcian salad without eggs, with pepper and seasoned like a salad. ”
• Irene Castañeda : “ My grandfather would take a loaf of bread, he would break it in two, he would remove the inner crumb from each half and in the hollow he would fill it with mojet… And… A bite with it. Mnmmnmmmm !!! ”
• Leonor Vicente : ” If you add just a few, even better.”