Vegan Ensalada Murciana
Ensalada Murciana is a beloved, rustic salad from the Murcia region of Spain, traditionally made with cured fish or meat, fresh ripe tomatoes, sweet onion, and olives. This fully vegan version replaces animal ingredients with plant‑based alternatives that match the texture and savoury depth of the original, keeping all its signature bright, fresh, and tangy flavour — with no animal products at all.
Shared by clever
Time
15 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 4–5 very ripe tomatoes, peeled and roughly chopped or crushed
- 1 small sweet onion, cut into thin half‑rings
- 150 g shredded vegan smoked seitan, jackfruit, or hearts of palm (for the classic shredded texture)
- 10–12 whole black olives (pitted)
- 1 garlic clove, finely minced or crushed
- 3–4 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar or red wine vinegar
- Sea salt and freshly ground black pepper to taste
- Optional: pinch of dried oregano
👩‍🍳 Instructions
- 1
Prep vegetables: Place the crushed tomatoes in a wide bowl. Scatter over the sliced onion, minced garlic, and shredded plant‑based ingredient.
- 2
Add olives: Tuck the whole black olives evenly through the salad.
- 3
Dress: Whisk olive oil, vinegar, salt, pepper, and oregano if using, then pour generously over the salad. Toss gently so everything is well coated but the ingredients keep their shape.
- 4
Rest: Let sit at room temperature for 10–15 minutes before serving — this lets the flavours blend and the onion soften slightly.
- 5
Serve: Enjoy with plenty of crusty bread to soak up the delicious juices.