Most salads don’t like being left sitting in their dressing, going limp and pathetic. This salad is the exception, in fact it’s exceptional all round. The recipe is by Sam & Eddie Hart, of Fino restaurant in London, and is one they ate as boys on holiday in Mallorca. “We take it on family picnics in our small boat, the trempó strangely benefiting from sitting in its own juices.” It’s best made with freshly-picked tomatoes and Spanish thin green peppers. Serves 4-6 as a side dish
1kg ripe tomatoes, quartered
1 large Spanish onion, roughly chopped
2 Spanish long thin green peppers, cored and de-seeded
100ml extra virgin olive oil
Juice of 1 lemon
Freshly ground black pepper
A pinch of cumin seeds Place the quartered tomatoes in the salad bowl with the chopped onion. Cut the green peppers lengthways into strips, add to the bowl and toss together. Whisk the olive oil and lemon juice together in a jug, pour over the salad. Season with salt and pepper, add a sprinkling of cumin seeds if you like. Toss to mix and allow to stand for ½ to 1 hour before serving.
Don’t worry too much about how long you leave the salad to stand, we’ve kept leftovers in the fridge and eaten them happily the next day. We eat this for lunch with pan-fried salmon, the salad is a wonderfully fresh, crunchy contrast to the oily salmon.
5 to remember
mustio/a - limp [salad]
patético/a – pathetic
la excepción – the exception
excepcional - exceptional
la barca – small boat