Hola, fellow flavor enthusiasts! Today, we’re embarking on a culinary journey to uncover a true Balearic gem: the refreshing and delightful Trampó salad.
Get ready to be transported straight to the beautiful Balearic islands, where simple ingredients come together in a symphony of flavors that celebrate the essence of land and sea.
Imagine a plate bursting with vibrant colors, a rainbow of fresh ingredients lovingly arranged on the table. That’s Trampó salad for you. Juicy tomatoes, crispy peppers, and sweet onions, all topped up with tuna and green olives, mingling in a dance of flavors that are as simple as it is sublime. But don’t be fooled by its simplicity; behind every bite lies a story of tradition and a deep love for local produce.
Trampó salad is a true reflection of life in the Balearic Islands. Picture the aroma of cultivated fields, the soothing sound of waves lapping the shore, and the laid-back spirit that permeates every corner of these islands. It’s as if each spoonful of Trampó carries with it a piece of that Mediterranean paradise.
The fascinating thing about Trampó salad is its versatility. It can be a refreshing and healthy starter, a complement to main dishes, or even the heart of a simple seaside meal. And the best part? Its preparation is as effortless as a sunny day at the beach. With just a handful of ingredients and a sprinkle of seasoning, you’ll be ready to indulge in an explosion of flavors that captures the very essence of the Balearic Islands.
So, if you’re up for a gastronomic journey that celebrates simplicity, freshness, and the authenticity of Balearic cuisine, join me as we explore every nuance of taste and every story surrounding Trampó salad. From the fields to the table, this is an experience that encapsulates the magic of Mediterranean life. Let’s dive into this delicious adventure together!
How To Capture The Essence Of Mediterranean Cuisine
It might sound like a big title to hold for such a simple and humble salad, but Trampó holds the key to a very important recipe that repeats all over the Mediterranean cuisines and cultures: fresh produce that goes right from the orchard to the table seasoned with olive oil, all customized depending on where it’s prepared, making a feast with the available local produce.
Think about the very similar Andalusian Pipirrana salad, the Turkish shepherd’s salad, and the ultra-famous Greek salad… they all have in common the combination of ripe tomatoes, crunchy peppers, and tangy onion. Some include cucumber, others olives; some add cheese… you get the idea.
It is the combination of freshness and deliciously bright flavors that make all of these salads delicious gems in their gastronomic culture.
Each of these salads carries the essence of its region, a snapshot of local life preserved in a bowl. It’s a reminder that in the Mediterranean, the magic of food lies in its simplicity and connection to the land.
History And Origins Of Trampó Salad
This culinary gem has its roots intertwined with the sun-soaked landscapes and rich traditions of Mallorca, Menorca, and Formentera.
The tale of Trampó salad is one of simplicity and resourcefulness. In the sun-drenched fields of the Balearic Islands, where the Mediterranean breeze carries hints of salt and soil, farmers and families used what they had to create a dish that’s as vibrant as the landscapes themselves. Local produce, harvested with care, formed the heart of this salad—tomatoes that tasted like sunshine, peppers bursting with flavor, and onions that lent their sweet touch.
Picture a rustic kitchen where families would gather after a day’s work to enjoy the fruits of their labor. As they chopped, diced, and combined these humble ingredients, they unknowingly crafted a dish that would become a staple on Balearic tables for generations to come.
Trampó salad wasn’t just about sustenance; it was a celebration of the land’s bounty and a testament to the islanders’ resourcefulness. It was a dish that mirrored the Mediterranean way of life—simple, fresh, and deeply connected to nature.
How to Make Trampó Salad
Trampó salad is very similar to Pipirrana salad, with a few tweaks and differences. To make Trampó salad we highly recommend paying a visit to your local farmer’s market for the freshest produce possible.
To make Trampó, you’ll need the following ingredients:
- Big juicy, and ripe tomatoes
- Spring onion / sweet onion
- Green Italian pepper/bell pepper
- Canned tuna
- Green olives
- Olive oil
To make Trampó salad, you will need the following equipment:
- Cutting board
- Big bowl
1 — Wash the tomatoes well and drain.
2 — Peel them and chop them in rough bite-size chunks. Set them aside in the salad bowl with a bit of salt so they can start to release their juices.
3 — Cut the green peppers in half and remove the stem and the seeds. Chop them finely and add to the salad bowl with the tomatoes.
4 — Peel the outer layer of the spring onion and discard. Cut the base and also the green part. Do not discard the green part; you can use it for a different recipe. Chop the white part finely and add to the salad bowl.
5 — Drain the tuna and add to the bowl.
6 — Add the green olives.
7 — Dress with the olive oil and mix well, taste, and adjust the salt if needed.
8 — Let it rest in the fridge for 30 minutes for the flavors to mingle and develop or eat right away with plenty of white bread.
Notes and FAQs
Peel the tomatoes: by peeling the tomatoes, the salad it’s not only more pleasant to eat but also get the chance to release their juices easier, so don’t skip this step!
The right kind of bread: of course, Trampó can be eaten without bread, but the beautiful juices are perfect to dump the bread in them. Choose a rustic kind of bread, ciabatta and sourdough bread are the best kinds.
- Tomatoes: The true star of Trampó salad, so choose ripe juicy ones. The variety does not matter much, but make sure they are big, juicy, and ripe.
- Spring onion: Spanish spring onion has this round shape in the end; it is early harvested white onion that, when harvested very early and not left to cure, is super sweet and refreshing. You can use any sweet white onion.
Also, although not traditional, red onion that has been let to soak in cold water to remove a bit of its pungency is also a delicious option.
- Olive oil: extra virgin olive oil is a must in Spanish salads, so Pipirrana is no exception. If you cannot find extra virgin olive oil, or it’s too expensive where you are, try to find at least a good olive oil. Avoid any other oil at all costs.
- Caned tuna: Trampó can be made without the addition of canned tuna. However, a good canned bonito can make a very complete dish. If adding any, avoid using any flavored tuna and choose plain canned tuna (in olive oil if possible, preferably)
- Green olives: Pitted preferably, so they are still firm and delicious. For my Trampó, I’ve chosen a variety that is dressed with oregano and other spices, but that’s not a must.
Trampó can be stored in the fridge in a closed container for up to 3 days, but rest assured it will disappear much earlier!
- Cutting board
- Big bowl
- 1 kg tomatoes big juicy and ripe
- 1 green Italian pepper
- 1 spring onion
- 1/2 cup green olives
- 1 cup canned tuna
- 3 tbsp olive oil
- 1 tsp salt (or to taste)
- 1 loaf of white bread to serve it with
- Peel the tomatoes: by peeling the tomatoes the salad it’s not only more pleasant to eat but also they get the chance to release their juices easier, so don’t skip this step!
- The right kind of bread: of course, Trampó can be eaten without bread, but the beautiful juices are perfect to dump the bread in them. Choose a rustic kind of bread, ciabatta, and sourdough bread are the best kinds.
- Wash the tomatoes well and drain.
- Peel them and chop them in rough bite-size chunks. Set them aside in the salad bowl with a bit of salt so they can start to release their juices.
- Cut the green peppers in half and remove the stem and the seeds. Chop them finely and add to the salad bowl with the tomatoes.
- Peel the outer layer of the spring onion and discard. Cut the base and also the green part. Do not discard the green part, you can use it for a different recipe. Chop finely the white part and add to the salad bowl.
- Drain the tuna and add to the bowl.
- Add the green olives.
- Dress with the olive oil and mix well, taste, and adjust the salt if needed.
- Let it rest in the fridge for 30 minutes for the flavors to mingle and develop or eat right away with plenty of white bread.