Is Trempó considered a main dish or a side dish in Mallorcan meals?

Trempó is traditionally regarded as a side dish rather than a main dish in Mallorcan cuisine. This simple, refreshing salad is made primarily from chopped tomatoes, green peppers, and onions, often dressed with olive oil and a touch of salt. Its crisp, light nature makes it an ideal accompaniment to heavier or richer dishes commonly found on the island. Trempó serves as a palate cleanser and adds a fresh vegetable component to meals that might otherwise be dominated by meat, fish, or starches.

In Mallorca, trempó is frequently served alongside grilled meats, fish, or ensaimadas, the island’s famous pastries, highlighting its role as a complementary dish. It captures the essence of Mediterranean flavors through its use of fresh, locally sourced vegetables, which are abundant in the region. The salad’s simplicity and bright flavors help balance the more robust and savory elements without overwhelming the palate.

While trempó can be enjoyed at any time of day, it is rarely presented as a standalone main course. Instead, it provides a welcome contrast to the main dishes, enriching the overall dining experience with its freshness. This side salad reflects the traditional Mallorcan approach to meals where a variety of small dishes come together to create a harmonious and satisfying plate. Therefore, when visiting Mallorca, expect trempó to appear as a vibrant accompaniment rather than the centerpiece of your meal.