Vinagrete
Vinagrete is a fresh, colorful, and tangy Brazilian chopped tomato salad.Fresh tomatoes and onions form the heart of this refreshing side dish.Bell peppers add crunch, sweetness, and vibrant color.A simple vinegar and olive oil dressing brings everything together.Fresh herbs provide a bright and aromatic finish.Serve it with grilled meats, rice, beans, sandwiches, or Brazilian barbecue.
Ingredients
- 4 medium ripe tomatoes, finely diced
- 1 medium red onion, finely diced
- 1 small green bell pepper, finely diced
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh cilantro, chopped, optional
- ¼ cup white vinegar or red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice, optional
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 1 small jalapeño or fresh chili, finely chopped
- 1 tablespoon chopped green onions
Instructions
Prepare the Tomatoes
- Wash the tomatoes and remove the cores.Finely dice them into small, evenly sized pieces. If the tomatoes are extremely juicy, you can remove some of the seeds and excess liquid.Place the tomatoes in a large mixing bowl.
Chop the Onion
- Finely dice the red onion.For a milder flavor, place the chopped onion in cold water for 5–10 minutes. Drain thoroughly before adding it to the tomatoes.
Add the Peppers
- Finely dice the green and red bell peppers.Add them to the bowl with the tomatoes and onion.
Add the Herbs
- Stir in freshly chopped parsley and cilantro if using.The herbs add freshness and a beautiful contrast to the colorful vegetables
Make the Dressing
- In a small bowl, whisk together the vinegar, olive oil, lime juice, sugar if using, salt, and black pepper.Taste the dressing and adjust the acidity and seasoning according to your preference
Taste and Adjust
- Before serving, taste the salad again.Add more vinegar for extra tang, lime juice for brightness, salt for seasoning, or olive oil for a softer flavor.
Serve
- Transfer the Vinagrete to a serving bowl.Serve at room temperature or lightly chilled alongside grilled meats, rice, beans, bread, or other Brazilian dishes.
Notes
- Tomatoes: Use ripe but firm tomatoes so the salad doesn't become watery.
- Onions: Red onions provide a pleasant sharpness and attractive color.
- Vinegar: White vinegar gives a classic sharp flavor, while red wine vinegar adds complexity.
- Herbs: Fresh parsley is traditional in many versions, while cilantro is optional.
- Texture: Finely chopping the vegetables creates the characteristic Vinagrete consistency.
- Resting: Allowing the salad to rest briefly improves the flavor.
- Juice: Remove some tomato seeds if you prefer a less watery salad.
- Serving: Vinagrete is especially delicious alongside grilled meats.