Murcia salad (Ensalada Murciana)
Ingredients for six servings:
6 ripe tomatoes (canned tomatoes can be an option,
although fresh ones are better); 2 green onions (or
shallots); 3 hard-boiled eggs; 75 g of black olives; 150 g
of desalted codfish (canned, tuna); a pinch of sugar
(optional); and salt, pepper, olive oil, and vinegar to
taste.
Preparation: At the same time, peel, the tomatoes,
remove the seeds and cut then into dice. Cut the eggs
into thin slices. Cut the green onions into julienne. Mix
all the ingredients in a salad bowl, add a pinch of salt
and black pepper. Add the oil and vinegar to taste.
Also, boiled potatoes, cut into dice, can be added to this
recipes (as can be seen in the photo).
Notas: A salad is primarily a cold dish with mixed vegetables, cut into pieces and seasoned mainly with salt, lemon juice, olive oil, and vinegar.
It can be taken as a single dish, before or after the main course and even as a supplement (as a snack). In Spain, the most common salads
include tomato, lettuce and onion. A good way of enriching salads is by adding canned tuna (marinated, natural or oil), carrot, egg, cucumber,
some asparagus tips (usually canned) and the dressing described above, or in the recipe; sometimes it includes chopped garlic, ground pepper,
and many other ingredients that can turn a simple salad into an elaborate preparation. It is usually a cold dish; in any case combining warm or
cold ingredients doesn't seem to be a contradiction.