Dish

Trempó

Majorcan Salad

Trempó is a salad that is made with fresh tomatoes, onions, and peppers. The vegetables are chopped into small pieces and then mixed together with olive oil and salt. The salad is then served cold. Trempó is a popular dish in the Balearic Islands and is often served as a side dish or as a light lunch.

European cuisine› Mediterranean cuisine› Spanish cuisine

Salad

Origins and history

Trempó is a traditional dish from the Balearic Islands in Spain. It is believed to have originated in Mallorca, the largest of the Balearic Islands. The dish was originally made with just tomatoes and onions, but over time, other vegetables were added to the dish.

Dietary considerations

Trempó is suitable for vegetarians and vegans. It is also gluten-free and dairy-free.

Variations

There are many variations of Trempó, and the ingredients can vary depending on the region of the Balearic Islands. Some variations include the addition of cucumbers or garlic. Some recipes also call for the addition of hard-boiled eggs or canned tuna.

Presentation and garnishing

Trempó can be presented in a variety of ways, but it is typically served in a large bowl or platter. It can be garnished with fresh herbs, such as parsley or cilantro, or with sliced hard-boiled eggs. The salad can also be served with bread for dipping.

Tips & Tricks

To make the perfect Trempó, be sure to use fresh vegetables and a high-quality olive oil and salt. The salad can be made ahead of time and stored in the refrigerator for several hours. Be sure to stir the salad well before serving to ensure that the dressing is evenly distributed.

Side-dishes

Trempó is often served as a side dish and pairs well with grilled meats or fish. It can also be served as a light lunch or as a snack.

Drink pairings

Trempó pairs well with light and refreshing drinks, such as a cold beer or a white wine spritzer. It is also a great dish to serve with a refreshing iced tea or lemonade.