This typical Mercian salad is also known as mojo or mojito. The main base of this dish is tomato, however, it has a peculiarity, and that is that in summer it is made with tomatoes from the garden and the rest of the year with packed tomatoes. To make it, I have opted for the second option, as it is very practical and frankly delicious. In this sense, to avoid the canned flavor of the tomatoes, take care to remove them from the can and let them air out at room temperature for at least half an hour.
I hope you like this salad so suitable for the whole year. Do you dare with the Mercian salad or Mojo Marciano? Well, let’s go there!
Ingredients to make Mercian Mojo:
- 800 grams of canned whole peeled tomato
- 2 hard-boiled eggs
- 1 spring onion
- 160 grams of prickly pear in oil
- 10 green or black olives
- 3 tablespoons of extra virgin olive oil
- 1 pinch of salt
How to make Mercian Mojo:
The first thing we do is drain the tomatoes from the can and leave them on a plate to air out for half an hour, time that we will use to boil the eggs, cool them and peel them.
Once the time has passed, we chop the tomatoes and mix them with the spring onion cut into feathers. We also drain the tuna in oil and add it to continue making the Mercian mojo. Now, season with salt and extra virgin olive oil and mix all the ingredients well.
We present the Mercian tomato salad with the hard-boiled eggs cut into four pieces and we distribute the olives, which can be green or black.
Finally, we put the salad in the fridge until serving time to enjoy a very refreshing and delicious dish.
