Brazilian Vinaigrette Salsa
This Brazilian vinagrete salsa is fresh, tangy, and perfect with grilled meats, rice, and beans. Learn how to make this classic churrasco side at home.
Servings: 6 people
Ingredients
- 4 ripe tomatoes diced small
- 1 green bell pepper chopped small
- 1/2 white onion chopped small
- 1/2 cup fresh parsley finely chopped
Salsa Dressing (Vinaigrette)
- 1/3 cup olive oil
- 1/3 cup white wine vinegar
- salt and pepper to taste
Instructions
- Dice the veggies - dice 4 tomatoes, 1 green bell pepper, and ½ white onion into small, even pieces (the smaller, the better so it’s spoonable).
- Chop the parsley - finely chop ½ cup parsley and add it to a medium bowl with the diced tomatoes, pepper, and onion.
- Mix the dressing - in a small bowl or jar, whisk (or shake) together 1/3 cup of olive oil, 1/3 cup of white wine vinegar and salt and pepper to taste
- Combine -pour the dressing over the chopped vegetables and parsley. Toss well until everything is evenly coated.
- Taste + adjust - taste and add a little more salt, pepper, or vinegar if needed. Some people prefer a higher ratio of vinegar vs. olive oil, I prefer equal amount. Play around with it and see how you like it.
- Let it rest - let it sit for 10–15 minutes before serving so the flavors blend and the onion softens slightly.
- Serve - with grilled meats, rice and beans, or alongside a full churrasco spread.
Notes
Optional tip: If your tomatoes are very juicy, drain them for 5–10 minutes first so the vinagrete doesn’t get watery.
Nutrition
Calories: 118kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 5mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 23mg | Calcium: 12mg | Iron: 1mg