Is Trempó typically served as an appetizer, side dish, or main course in Mallorca?

Trempó is a traditional salad from Mallorca that is typically served as an appetizer or side dish rather than a main course. It consists primarily of fresh, local ingredients such as ripe tomatoes, green peppers, and onions, all finely chopped and dressed simply with olive oil and salt. This light, refreshing combination makes it an ideal starter to stimulate the palate before the main meal or a complement to more substantial dishes.

In Mallorcan cuisine, Trempó often accompanies grilled meats, fish, or other hearty fare, balancing richness with its crisp and tangy flavors. Its simplicity and emphasis on fresh vegetables highlight the island’s Mediterranean produce, reflecting the region’s culinary traditions. While it is not heavy enough to be considered a main dish, it holds an important place in the meal as a flavorful, healthy component.

Locals appreciate Trempó for its versatility and the way it enhances the overall dining experience without overwhelming the senses. It is common to find Trempó served in tapas bars or family meals, reinforcing its role as a communal dish that encourages sharing and conviviality. Overall, Trempó’s customary place in Mallorca’s food culture is as a refreshing appetizer or side, highlighting the island’s fresh ingredients and Mediterranean culinary heritage.