On its own, Trampo is a classic Mallorcan salad of finely diced tomatoes, sweet onion, and pepper made soupy with good olive oil and some vinegar, and often eaten with a spoon and bread for dipping. Drained, it's frequently used for topping flatbreads, making for one of the island's most popular cocas. The trampo is delicious plain but you can also cap it with anchovy fillets or add some black olives to the mix. Once it's baked, squares of coca make a breat base for a slice of good cheese or ham. Chopping the vegetables fine to the point of mincing is important here-besides being traditional, it also helps the topping bake through faster. Adapted from the cookbook, " The New Spanish Table". Prep time includes standing time.