Tomato Salad Murcia-Style - Ajotomate Murciano

Total Time
Prep 15 mins
Cook 0 mins

Murcia is a region in SE Spain, on the Mediterranean coast, where tomatoes are a major crop. The traditional way to make the dressing is using a mortar and pestle, but the blender simplifies the process.


  1. On a cutting board, smash the garlic cloves with the flat side of a butcher knife. Work a little salt into the garlic with the edge of the knife to make a paste. Place in a blender.
  2. Peel and coarsely chop one tomato and add it to the blender. Pulse the tomato together with the garlic, until well blended.
  3. Add the vinegar, pepper, 1/2 teaspoon cumin seeds, and paprika to the blender and blend until smooth.
  4. Add the olive oil and blend to mix well with the rest of the ingredients.
  5. Cut the remaining tomatoes crosswise into 1/2-inch slices. Arrange them on a serving platter single-layered or overlapping as little as possible.
  6. Pour the tomato vinaigrette over the sliced tomatoes and sprinkle with the remaining cumin seeds.
  7. Serve at room temperature.
Most Helpful

I made half the recipe. Really enjoyed the smoky cumin in this. Used regular paprika. Thanks!

Rita~ August 28, 2013

Well,,,,THE PICKY ONE loved this!!!dh hated it. I liked it lots. I think it was a bit cumin-heavy. It was so easy to make! Thank you for sharing. Made for ZWT8 Chefs Gone Wild.

Elmotoo July 29, 2012

Oftentimes, the simplest things are the best. And this little dish is a case in point. It's fresh and easy to make; a great complement to the main dish - in this case Spanish Tortillas de Camaron for ZWT8. I would suggest using the best olive oil possible, because the taste comes through loud and clear. This is a great alternative to my everyday tomato-basil-olive oil routine! Thanks Mikekey, for a great find!

Jostlori July 25, 2012