“Moro Trampó” Salad
- 20m Prep Time
- 0sCook Time
- 40m Ready In
A refreshing Mallorcan trampó salad with a Middle Eastern twist, featuring tomatoes, green peppers, cucumber, and a dressing of pomegranate molasses, sherry vinegar, and olive oil. Perfect for a hot summer day.
Ingredients
- 4 very ripe vine-ripened tomatoes peeled and finely diced
- 2 long green peppers deseeded and finely diced
- 2 red chillies deseeded and finely diced
- 1 small cucumber peeled, deseeded and finely diced
- 0.5 small onion peeled and finely diced
- 29.6 ml flat-leaf parsley finely chopped
- 2.46 ml pomegranate molasses
- 4.93 ml sherry vinegar
- 44.4 ml extra virgin olive oil
- fresh mint leaves torn
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 7 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 51.4 mg
- Iron: 1.37 mg
- Magnesium: 74.8 mg
- Phosphorus: 76.5 mg
- Potassium: 983 mg
- Zinc: 0.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2.46 ml pomegranate molasses
- 4.93 ml sherry vinegar
- 44.4 ml extra virgin olive oil
- sea salt
- freshly ground black pepper
Prepare
- 4 very ripe vine-ripened tomatoes, peeled and finely diced
- 2 long green peppers, deseeded and finely diced
- 2 red chillies, deseeded and finely diced
- 1 small cucumber, peeled, deseeded and finely diced
- 0.5 small onion, peeled and finely diced
- 29.6 ml flat-leaf parsley, finely chopped
- fresh mint leaves, torn
Let's Cook
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Step 1.
Place the peeled and finely diced tomatoes, deseeded and finely diced green peppers, deseeded and finely diced red chillies, peeled, deseeded and finely diced cucumber, and finely diced onion in a large salad bowl.
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Step 2.
Add the finely chopped flat-leaf parsley, pomegranate molasses, sherry vinegar, and extra virgin olive oil to the bowl. Stir everything together until very well combined.
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Step 3.
Set the salad aside to macerate for 20 minutes, allowing the flavors to meld.
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Step 4.
After 20 minutes, season the salad with sea salt and freshly ground black pepper to taste. Scatter torn fresh mint leaves over the top and serve immediately.