AI-generated image
Ensalada murciana
Ensalada murciana: tinned tomatoes, onion, black olives and egg in their own juice and olive oil
This is Murcia's summer salad, and it surprises visitors because it is built on tinned peeled tomatoes rather than fresh ones. Murcia has long been a canning region, and the sweet, soft preserved tomatoes give a juicy base that is mopped up with bread in bars and on terraces from the city to the Mar Menor. Black olives, onion and hard-boiled egg go on top; bars very often add tinned tuna, which this vegetarian version leaves out. Chef's tip: dress it at least 20 minutes before serving so the onion softens in the tomato juice.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Put the 2 eggs into boiling water and cook for 10 minutes until the yolks are firm. Cool in cold water and peel.
12 minStep 2: Lift the 1 ¾ lb whole peeled tomatoes out of the tins and cut them into rough chunks on a deep plate. Pour over about half of their juice. A common mistake is draining them completely: the juice and oil together are the dressing, and there should be enough to dip bread into.
4 minStep 3: Scatter over the 1 small onion or 3 spring onions, sprinkle with the ½ tsp salt and a pinch of 1 pinch ground cumin if you like, and pour over the 4 tbsp extra virgin olive oil.
2 minStep 4: Cut the eggs into quarters and arrange them on top with the 2 ⅞ oz black olives. Leave for 20 minutes, then serve with crusty bread (or gluten-free bread) for the juices.
2 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 7 g
- Carbs
- 10 g
- Fat
- 14 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ensalada murciana take?
- About 25 minutes in total: 15 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of whole peeled tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of small onion or 3 spring onions?
- Chives, or a little finely sliced onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mix capsicum peanut salad
A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
All-way potato salad
Warm new potatoes boiled in their skins and tossed in one of three dressings: creamy parsley sour cream, a tangy basil vinaigrette, or a fresh 'greeny' dressing of cottage cheese and herbs. Each dressing is enough for 500 g of potatoes, so make one, or make all three for a party. Serve the salad chilled on a bed of lettuce with a spoonful of single cream on top.
Greek village salad
A true Greek salad has no lettuce: just ripe tomatoes, crunchy cucumber, sharp onion and olives, dressed with good olive oil and dried oregano, with a whole slab of feta on top. Salt the tomatoes first and they'll make their own dressing.
Greek