Authentic Spanish Mojete Salad Recipe, Easy & Refreshing

(Mojete Murciano)


By Edu Valor / Author - Spanish Chef

Make a classic Spanish mojete salad from Murcia with this simple, authentic recipe. Juicy tomatoes, briny olives, and flaky cured cod come together in a light, flavorful Mediterranean dish.

A Perfect Summer Side Dish


This refreshing salad includes some tomato juice, which gives it a slightly soupy texture—perfect for hot summer days. Serve it chilled, and it’s incredibly satisfying.

Mojete salad from Murcia in a earth bowl.Mojete murciano salad or moje.


What Is Spanish Mojete?


Also known as moje or ensalada murciana, this salad comes from the Murcia region of southeastern Spain. I’ve had it a few times, and it always stands out from the usual salads—it almost feels like a cold tomato stew.

Let's Make a Sappy Mojete Murciano

Ingredients for 4+ Servings


Preparation: 10-15 minutes, desalt cured cod over 24 to 48 hours
Cooking: eggs, boil 10-12 minutes

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 200 g/7 oz salt-cured cod (desalted), shredded 
  • 2 cans (400g/14 oz) whole tomatoes, peeled (strain but save some of the juice)
  • 1 spring onion or sweet onion, thinly sliced
  • 50g/1.5 oz black olives (usually cieza variety, small and dark)
  • 3 hard-boiled eggs, quartered or chopped
  • Extra virgin olive oil
  • Salt
  • Vinegar to taste (optional)

Desalt the cod over 24-48 hours, change the water every 6-8 hours. When fresh cod is used instead, sprinkle some salt and bake 15 minutes in the oven at 200°C.

Instructions

  1. Boil the eggs 10-12 minutes.
  2. Meanwhile, dice the onion, and chop the tomatoes in bite-sized pieces.
  3. Combine the tomatoes with juice and onions with the cod. Season with salt (and vinegar).
  4. Put olives and egg pieces on top, if preferred, combine all ingredients.
  5. Drizzle some olive oil over the salad if you like.
  6. Refrigerate 2 hours or put in freezer for 20-25 minutes.

TIPS: 

  • You can use fresh tomatoes, boil for 15 seconds and peel. Use juicy and ripe tomatoes.
  • Use (canned) tuna instead of cod if needed.
  • Desalt by soaking the cod in plenty of water over 24-48 hours, change water every 6-8 hours.
  • Serve cold, allow 2 hours in the refrigerator or 20-25 minutes in the freezer.
  • If you use fresh cod, sprinkle with salt and olive oil, and bake in the oven for 15 minutes at 200°C/392°C.


Cod or Tuna?


Traditionally, mojete features salt-cured cod that’s been soaked and shredded. However, over time, many families started using canned tuna for convenience. In fact, most versions of the Spanish mojete salad recipe you’ll find online use tuna.

There’s nothing wrong with that, but since Spain already has so many tuna-based salads, I prefer sticking with cod. Its unique flavor adds a traditional twist and brings something different to the table.

Mojete salad from Murcia in a earth bowl.Refreshing mojete salad with tuna.

What You Will Need

  1. Saucepan
  2. Paring knife
  3. Strainer
  4. Meat knife
  5. Spatula or fork
  6. Cutting board
  7. Scale


They Ate it with Bread, not Forks


Back in the day, people didn’t always use forks to eat mojete. Instead, they used chunks of bread to scoop up the salad. I’ve always thought of this as a very Spanish way of eating—especially in rural areas where dipping bread into tomato-based dishes was common.

I guess it's something communal. Dipping or mojar (to dip) in Spanish, is likely where the name mojete comes from.


*****


Edu's Authentic Spanish Salads

Spanish potato salad from Cadiz on a plate.Patatas Aliña Cadiz (potato salad from Cadiz)