There is nothing more perfect to accompany this delicious salad than a young red wine from any of the Murcia DO areas (Yecla, Bullas and Jumilla), made from the Monastrell grape, and naturally best served chilled (14-15º).
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Ensalada murciana (Murcia-style Salad)
Preparation
Wash and dice the tomatoes and place them in a salad bowl. Slice the onion and add it to the tomatoes. Wash the red pepper and cut it into strips. Add the strips of red pepper to the salad together with the black olives. Pour in the Spanish extra virgin olive oil and sprinkle with salt to taste.
Preparation: Sonia Fuentes/©ICEX.
Nutritional Facts
Energy (kcal): 204
Energy (kJ): 852
Protein (g): 2
Fat (g): 18.7
Carbohydrates (g): 6.9
Fibre (g): 3.6
Vitamin C (mg): 60.1
Vitamin A (µg): 235.6
Vitamin E (mg): 2.7
Information provided by: The Spanish Nutrition Foundation (FEN)
15 minutes
- 3 pear tomatoes
- 1 onion
- 100 gr red pepper
- 150 gr black olives
- 50 ml Spanish extra virgin olive oil
- Salt
- 3 pear tomatoes
- 1 onion
- 3.527 oz red pepper
- 5.291 oz black olives
- 1.885 fl. oz Spanish extra virgin olive oil
- Salt
- 3 pear tomatoes
- 1 onion
- 0.49 cup red pepper
- 0.72 cup black olives
- 0.211 cup Spanish extra virgin olive oil
- Salt
Wine match