Trampó
Crispy Mallorcan Salad Recipe
Trampó is a finely chopped mix of tomatoes, green bell peppers, white onion and parsley, dressed with olive oil and lemon. It's súper tasty with just about anything!
Trampó is a perfect match of simplicity and flavor, straight from Mallorca. It's a wonderfully crisp and tasty salad made with just 🍅 🫑 🧅 🌱 tomatoes, green peppers, onion, a touch of parsley, a drizzle of olive oil and lemon juice as dressing. Trampó is endlessly versatile - with countless variations and mix-and-match options to go with just about any meal! What a discovery ✨ ...
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Trampó is a perfect match of simplicity and flavor, straight from Mallorca. It's a wonderfully crisp and tasty salad made with just 🍅 🫑 🧅 🌱 tomatoes, green peppers, onion, a touch of parsley, a drizzle of olive oil and lemon juice as dressing. Trampó is endlessly versatile - with countless variations and mix-and-match options to go with just about any meal! What a discovery ✨ ...
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Why We Love It!
- Easy Salad: With just a few common ingredients - likely already in your kitchen - Trampó is as simple as it gets - chop, drizzle, toss… and enjoy 😋
- Taste: While it is so simple, it has a surprisingly nice and crisp flavor.
- Endless Variations: This recipe already is so good, and then it’s so easy to add ingredients to your taste and to the meal type - for a light salad, as a side, as a tapa or even as a salsa...
- All Year-Round: We first discovered it in summer in Mallorca, but this fresh salad is delicious year-round as a side with countless dishes...
- It's Vegan!
What Is Trampó?
Trampó is a traditional salad from Mallorca, one of Spain’s Balearic Islands. It’s part of the island’s humble, everyday cuisine – the kind of food that shows how simple, fresh garden ingredients can shine. The name Trampó actually comes from the Mallorcan verb ‘trempar’, which means ‘to season’ and that’s literally what it is. The real-deal couldn’t be easier: ripe tomatoes, white or green pointed peppers and white onion, all finely chopped so every bite is juicy and crunchy. Toss it through with good olive oil and a pinch of salt and that’s it – fresh, clean, unbeatable.
We stick to the base, but we can’t resist a little twist: we use the easier to find green bell peppers and we sprinkle some flat-leaf parsley for extra freshness, a good squeeze of lemon juice and we add some freshly ground black pepper to make everything pop.
And since we discovered Trampó, we eat it with just about everything! We serve it with bread as a tapa, pile it next to raw or grilled fish, or grilled beef, like our Tagliata di Manzo or pretend it’s salsa and scoop it with… well, anything.
So say hi to Trampó and welcome it to your kitchen 😉
Ingredients
Trampó
left to right top to bottom – check our ‘Recipe’ card below for quantity info
- Parsley: Flat-leaf parsley gives a lightly peppery freshness.
- White Onion: This mild and slightly sweet onion is perfect when eaten raw.
- Lemon: This adds a zesty freshness.
- Tomatoes: Use ripe but firm tomatoes to give sweetness, juiciness and body without turning mushy.
- Extra virgin olive oil: Choose qualitative mild oil.
- Plack Pepper: Freshly ground
- Sea Salt Flakes: This enhances the flavor and adds a delicate crunch.
- Green bell peppers: Freshness is key!
How To Make Trampó
Rince & Chop
Rinse the green bell peppers and tomatoes. Remove stems and seeds from the peppers and the stems from the tomatoes, keep the seeds. Slice and dice all into small cubes and toss into a large bowl.
Chop
Remove any tough outer skin from the onion, then dice it into small cubes and add to the bowl.
Chop again...
Rinse the flat-leaf parsley, strip off the leaves - skip the stems - and give them a rough chop with your knife. Add to the bowl.
Combine & Mix
Finally add the olive oil and lemon juice, sprinkle with sea salt and freshly ground black pepper. Give it a good toss and… done! Serve right away - best fresh!
Serving Tips & Pairings
- With Bread: Pile Trampó onto crusty bread or Pa Amb Oli for a quick delicious snack. Or use it as a topping on sandwiches or wraps!
- Grains: Add a fresh layer to a poke-style bowl with rice, quinoa, or couscous, plus fish or meat.
- Tapas: Serve it with with Havuçlu Tarator, Espárragos, Pomodori Ripieni, and serve with Totopos or Pinsa Romana on a nice tapas or mezze table…
- Side: Pair it as a zesty, refreshing salad alongside grilled or fried meat like Cachopo or Tagliata di Manzo,
- Raw or Grilled Fish: Add a small spoonful on the side of Tartare de Saumon or any raw or grilled fish.
- Drinks: This salad is light and versatile, so your drink can go in many directions.
- For a non-alcoholic option, sparkling water with lemon, a fresh herbal tea, or our Limonata all work perfectly.
- Or think clean and crisp wine: Albariño, Sauvignon Blanc or a dry rosé are spot on. In cooler months, a lighter red such as Pinot Noir or a young Tempranillo is a great match. And if you’re in the mood for something casual, a cold beer will always pair nicely with Trampó’s fresh, crunchy flavors.
Substitutions & Variations
- Pointed Green Peppers: Traditionally, Trampó is made with the pointed green pepper. If you can find it, it’s definitely worth trying!
- Tomatoes: Vary with all kinds of colors and sizes, as long as they are firm.
- Herbs: Instead of parsley, try basil, cilantro, mint, oregano or chives for a different twist.
- Size it your way: Vary the size of your chop: go extra small if you want a dip-like texture or keep it chunky if you’re in a hurry or love more bite.
- Pico de Gallo: Give this salad a Mexican twist by turning it into Pico de Gallo – they’re close cousins! Just swap the parsley and lemon for cilantro and lime. Real Pico de Gallo is chopped extra fine, since it’s served as a dip.
- Pimp it up: You can pimp Trampó up with tuna, eggs, chickpeas, anchovies, capers, olives, avocado, goat cheese or feta… And so it goes… the variations are endless!
FAQs
The way to pronounce Trampó is ‘trrahm-poh’, with a rolled ‘r’ sound and the stress on ‘poh’.
This salad tastes best super fresh! So chop the veggies a few hours early if needed, keep them chilled, then dress just before serving for the freshest taste.
As said, Trampó is at its absolute best when freshly made. But if you’ve got leftovers, just pop them in the fridge in a sealed container for up to 2 days. The veggies soften a little and turn more salsa-like – still very tasty!
Recipe
Trampó
Ingredients
- 30 g parsley - ultra fresh - about 10/15 sprigs
- 250 g white onion
- 1 piece lemon
- 500 g tomatoes - fresh and firm
- 5 tbsp extra virgin olive oil
- 1 pinch flaky sea salt
- 1 pinch ground black pepper
- 500 g green bell peppers
Instructions
- Rinse the green bell peppers and tomatoes. Remove stems and seeds from the peppers and the stems from the tomatoes, keep the seeds. Slice and dice all into small cubes and toss into a large bowl.
- Remove any tough outer skin from the onion, then dice it into small cubes and add to the bowl.
- Rinse the flat-leaf parsley, strip off the leaves - skip the stems - and give them a rough chop with your knife. Add to the bowl.
- Finally add the olive oil and lemon juice, sprinkle with sea salt and freshly ground black pepper. Give it a good toss and… done! Serve right away - best fresh!
Notes
- Parsley: Flat-leaf parsley gives a lightly peppery freshness.
- White Onion: This mild and slightly sweet onion is perfect when eaten raw.
- Lemon: This adds a zesty freshness.
- Tomatoes: Use ripe but firm tomatoes to give sweetness, juiciness and body without turning mushy.
- Extra virgin olive oil: Choose qualitative mild oil.
- Plack Pepper: Freshly ground
- Sea Salt Flakes: This enhances the flavor and adds a delicate crunch.
- Green bell peppers: Freshness is key!
Nutrition
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