The Murcian salad, often called mojete, might pop up in nearby regions under different names, but its roots sit firmly in the fertile lands of the Segura river.
It all starts with one key ingredient: preserved tomatoes. Farmers traditionally used surplus harvests to make simple tomato preserves, allowing them to enjoy the flavour all year round instead of letting ripe tomatoes go to waste.
Long before tins and factories, people prepared these preserves at home. As far back as the late 18th century, cooking guides already explained how to store tomatoes in glass jars, either whole or crushed, without much fuss. So it’s safe to say this salad, in one form or another, has been around for at least a couple of centuries.
Mojete: A salad shaped by necessity
Today, most people use tinned tomatoes, but that is a relatively recent development. Industrial canning only took off in Murcia towards the end of the 19th century, and it wasn’t until the 1950s that the sector really expanded.
What makes this salad stand out is its practicality. Unlike many fresh salads, this one doesn’t rely on seasonal produce. That’s why it became especially popular in inland areas like La Mancha, where fresh vegetables were harder to come by.
In fact, older generations recall a time when tomatoes were so rare in some parts of central Spain that people treated them more like fruit than a staple ingredient.
What goes into a proper Murcian salad?
Beyond the tomatoes, the ingredients reflect local flavours. Think preserved and punchy elements rather than delicate greens.
Typical additions include:
- Tuna in olive oil
- Boiled eggs
- Onion
- Black olives
- Capers and pickles
- Sometimes artichokes, especially in season
The result sits somewhere between a salad and a cold dish with real substance, which is why some compare it to Spain’s family of chilled soups.
How to make it (serves 4–6)
Start with a large bowl. Drain the tomatoes and cut them into medium chunks.
If you’re using fresh artichokes, trim them down to the tender heart and slice them thinly. Mix them straight in with the tomatoes to stop them from darkening.
Slice the onion finely and add it to the bowl. Then mix in the flaked tuna, olives, capers and chopped pickles.
Peel the boiled eggs, cut them into quarters or slices, and place them on top.
Finish with a generous drizzle of good olive oil and a pinch of salt. Give everything a mix.
Bridging the Gap’s top tips
Let it rest for a few hours in the fridge before serving. The flavours settle, and the onion softens nicely.
If the onion feels too strong, soak it in water with a splash of vinegar for about 20 minutes before adding it.
No fresh artichokes? Skip them or use preserved ones instead. The salad still works perfectly.
It also keeps well in the fridge for a day or two, which makes it ideal for preparing ahead.
Variations
Some versions include roasted red peppers, while others add pickled cauliflower for extra bite!
