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Trempó Mallorquín

Serves 4 to 6 Salad vegetarian, Salads

Trempó Mallorquín

Trempó Mallorquín, a staple of Mallorcan home cooking, is a dish so ingrained in daily life that recipes are rarely consulted. Crafted with ingredients often found in local gardens, it is a simple yet essential part of the island's culinary landscape. Each family has its own slight variation, but the essentials remain the same, capturing the essence of relaxed Mediterranean living.

The dish offers a refreshing blend of juicy ramallet tomatoes, crisp green peppers, and sweet onion, all lightly dressed in extra virgin olive oil and white wine vinegar. A touch of sweet pimentón adds depth, enhancing the natural flavors without overshadowing them. It's a vibrant, cooling salad that embodies the unpretentious pleasure of a Mallorcan meal.

Ingredients

  • 4ramallet tomatoes — diced
  • 2green Mallorcan peppers — diced
  • 1sweet onion — diced
  • 5 tbspextra virgin olive oil
  • 1 tbspwhite wine vinegar
  • 1 tspsweet pimentón — optional
  • to tastefine sea salt

Method

  1. Begin by preparing the main components for Trempó Mallorquín. Rinse and dry 4 ramallet tomatoes, 2 green Mallorcan peppers, and 1 sweet onion. Dice the tomatoes into small, even pieces, ensuring that they retain their juices. Core and seed the peppers, then chop them into similar-sized pieces as the tomatoes. Peel the sweet onion and finely chop it, aiming for a uniform size to ensure even flavor distribution.
  2. In a small bowl, whisk together 5 tablespoons of extra virgin olive oil, 1 tablespoon of white wine vinegar, and a pinch of fine sea salt. Continue whisking until the mixture becomes slightly thick and clings to the whisk. Taste the dressing to ensure the balance of acidity and salt is to your liking, adjusting if necessary.
  3. In a large mixing bowl, combine the diced tomatoes, chopped peppers, and onion. Gently toss the vegetables with your hands or a wooden spoon to mix them without crushing them. This ensures that the vegetables remain distinct and retain their individual textures.
  4. Pour the prepared dressing over the mixed vegetables. Add 1 teaspoon of sweet pimentón and a little more fine sea salt to taste. Gently fold the dressing into the vegetables, ensuring each piece is lightly coated without breaking down the structure of the salad.
  5. Allow the salad to sit at room temperature for about 10 minutes. This resting period helps the flavors meld together, enhancing the overall taste of the dish. Before serving, give it a final gentle toss and, if desired, finish with a last drizzle of olive oil for added richness.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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