Brazilian Vinagrete (Tomato, Onion and Green Pepper Dressing)
A bright, juicy Brazilian-style salsa-vinaigrette of finely diced tomato, onion and green pepper in a sharp vinegar and olive oil dressing. Spoon it over grilled meats, feijoada, rice, beans or fish for a fresh, tangy contrast.
- Prep
- 20 min
- Cook
- —
- Wait
- 30 min
- Total
- 50 min
- Makes
- About 3 cups (8 servings of ⅓ cup)
Steps
Before you start
- Use firm, ripe tomatoes such as Roma or vine tomatoes; overly soft ones turn watery and mushy when diced.
- Plan for at least 30 minutes of resting time so the onion mellows and flavors blend; it is best after 1 hour.
- Use a very sharp knife so the vegetables are cut cleanly rather than crushed, which keeps the dressing from becoming watery.
Prep the tomatoes
- Cut the tomatoes in half lengthwise and cut out the cores.
- Use a small spoon to scoop out the seeds and watery pulp, then cut the firm flesh into ¼-inch (6 mm) dice.
- Place in a medium mixing bowl.
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Ready when: Pieces are uniform, about ¼ inch, and the bowl has very little loose liquid.
Tip: Removing the seeds is the key to a vinagrete that stays juicy but not soupy.
Dice onion and pepper
- Cut the onion and green bell pepper into ¼-inch (6 mm) dice, matching the size of the tomatoes.
- Add both to the bowl.
- If using the chile, mince it finely and add it too.
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Ready when: All vegetables are a similar small dice so each spoonful has a bit of everything.
Tip: If your onion is very sharp, rinse the diced onion in cold water for 30 seconds and drain well before adding.
Add the parsley
- Finely chop the parsley leaves and tender stems and scatter them over the vegetables in the bowl.
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Ready when: Parsley is finely chopped with no large stems.
Tip: Dry the parsley well before chopping so it doesn't turn into a wet paste.
Whisk the dressing
- In a small bowl or jar, combine the vinegar, olive oil, cold water, salt and black pepper.
- Whisk or shake vigorously for about 20 seconds.
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Ready when: The dressing looks cloudy and slightly emulsified, and the salt has dissolved (no gritty feel when stirred).
Tip: The water softens the vinegar's bite and helps the dressing coat the vegetables evenly.
Toss together
- Pour the dressing over the vegetables and toss gently with a spoon for about 30 seconds until everything is evenly coated.
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Ready when: All the vegetables glisten and there is a thin pool of dressing at the bottom of the bowl.
Tip: Fold gently; hard stirring breaks down the tomatoes.
Rest and season
- Cover and let the vinagrete rest at cool room temperature for 30 minutes (or refrigerate for up to 1 hour) so the salt draws out juices and the flavors meld.
- Stir, taste, and add a pinch more salt or a splash of vinegar if needed.
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Ready when: The vinagrete tastes balanced: tangy, lightly salty, and the onion no longer tastes harsh.
Tip: Serve with a slotted spoon over grilled meat if you want less liquid, or spoon the juices over rice and beans.
Good to know
Tips
- Keep the dice small and even (¼ inch) for the classic texture that spoons well over meat.
- Salt draws water out of tomatoes, so season lightly at first and adjust after resting.
- Use a good extra-virgin olive oil; with so few ingredients, its flavor shows.
- For a spicier version, add the minced chile with seeds or a dash of hot sauce.
Make ahead
"Make up to 1 day ahead and refrigerate in an airtight container. Hold back the parsley and stir it in just before serving to keep it bright green. Let it sit at room temperature for 15 minutes before serving, then stir and re-season."
Storage & reheating
"Room temperature: up to 2 hours (food safety limit for cut tomatoes). Refrigerator: up to 3 days in an airtight container; it gets more watery and tangy over time, so stir well and re-season before serving. Freezer: not recommended, as the tomatoes and pepper turn mushy when thawed. No reheating needed; serve cool or at room temperature."
Substitutions
- white wine vinegar → red wine vinegar or apple cider vinegar. Use the same amount; red wine vinegar gives a slightly bolder flavor.
- medium white or yellow onion → red onion. Milder and sweeter, with a pretty color; use the same weight.
- fresh flat-leaf parsley → fresh cilantro. Use the same amount for a more assertive, common regional variation.
- ripe but firm Roma tomatoes → ripe vine tomatoes. Seed them the same way and dice to ¼ inch; use the same weight.