If you’ve ever been to Formentera, you already know: life here flows slowly, deliciously, and always with a breeze of saltwater and sunshine. And if you’ve really been to Formentera, you’ve probably had a taste of ensalada payesa—a rustic island salad that locals have been perfecting long before “farm-to-table” became a trend.
But what exactly is this magical mix of land and sea? And why are we obsessed with it? Pull up a chair, pour yourself a glass of wine (we’ll get to that), and let’s take a tasty dive into one of Formentera’s most iconic bites.
The Star: Ensalada Payesa
This is not your average salad. No sad lettuce leaves or polite cucumber slices here. Ensalada payesa is bold, sun-kissed, and full of character—just like Formentera itself. What makes it special? The secret ingredient is peix sec (literally “dried fish”), a centuries-old island tradition.
Locals dry small fish (usually raors or gerrets) in the sun, then preserve them in olive oil. It’s salty, savory, and adds an unmistakable island soul to the dish.
Here’s how to make it:
Recipe: Ensalada Payesa (For 2 hungry sun-kissed humans)
Ingredients:
- 2 pieces of peix sec (or substitute with high-quality tuna in olive oil if needed)
- 4 ripe tomatoes, chopped
- 1 green bell pepper, diced
- 1 red onion, thinly sliced
- 1 large boiled potato, cubed
- A handful of crusty carrotxa bread or rustic stale bread, broken into chunks
- Extra virgin olive oil (the greener, the better)
- Sea salt & a splash of vinegar (to taste)
Instructions:
- If you’re lucky enough to have peix sec, flake it into small pieces. If not, well… call your Formentera friend.
- In a big bowl, combine tomatoes, pepper, onion, potato, and bread.
- Add the fish.
- Drizzle generously with olive oil, season with salt and a splash of vinegar.
- Toss lovingly and let it sit for 10–15 minutes so the bread soaks up all the goodness.
- Pour yourself a glass of wine. You’ve earned it.
Perfect Pairing: Cap de Barbaria Red
To elevate this dish to pure Formentera bliss, pair it with a glass of Cap de Barbaria—a local red wine that carries all the warmth of the island in every sip. Grown under the fierce sun and cooled by sea breezes, its earthy tones and hints of wild berries play beautifully with the salty depth of peix sec and the fresh crunch of garden vegetables.
And yes, the label is as sexy as the wine.
Final Bite
This dish is Formentera on a plate: rustic, sun-drenched, and full of flavor. Whether you’re picnicking by the lighthouse, lounging on a terrace in Sant Francesc, or dreaming of island life from afar, this salad will transport you. And remember: in Formentera, simple is sacred, and food is always a love letter to the land (and sea).
Until next bite!
