Name: Brazilian Vinaigrette (Vinagrete)
Prep time: 15 min
Total time: 15 min
Cuisine: Brazilian
Ingredients: 4 large Roma tomatoes, diced small; 1 green bell pepper, diced small with seeds removed; 1 yellow onion, finely chopped; 1/2 cup fresh parsley, finely chopped; 1/2 cup olive oil; 1/4 cup white vinegar; 1 tablespoon lime zest; 1/2 teaspoon salt; Black pepper, to taste

Brazilian vinaigrette, or vinagrete, is a fresh and tangy salsa-style side dish made with tomatoes, bell pepper, onion, parsley, olive oil, and vinegar. I like serving it with grilled meats, rice, beans, or anything that needs a bright, refreshing topping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large Roma tomatoes, diced small

1 green bell pepper, diced small with seeds removed

1 yellow onion, finely chopped

1/2 cup fresh parsley, finely chopped

1/2 cup olive oil

1/4 cup white vinegar

1 tablespoon lime zest

1/2 teaspoon salt

Black pepper, to taste

Directions

I rinse and dry the vegetables well, then I finely chop the tomatoes, green bell pepper, and onion into small, even pieces. I roughly chop the parsley.

Next I add the tomatoes, bell pepper, onion, and parsley to a large bowl, then I toss everything gently to combine.

In a small bowl, I whisk together the olive oil, white vinegar, lime zest, salt, and black pepper until blended.

I pour the dressing over the vegetables and mix until everything is evenly coated. I let the vinaigrette sit at room temperature for 15 to 20 minutes before serving so the flavors can meld.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Servings: 6 servings

Calories: 189 kcal per serving

Variations

I sometimes use red bell pepper for a sweeter flavor or add a little cilantro for a stronger herb taste. I can also add a small diced cucumber for extra crunch or a pinch of chili flakes when I want a little heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. And I stir it before serving because the dressing settles at the bottom. I do not reheat this recipe because I like it best chilled or at room temperature.

FAQs

Can I make Brazilian vinaigrette ahead of time?

Yes, I can make it a few hours ahead. I like letting it rest so the flavors blend, but I avoid making it too far in advance because the tomatoes can soften.

What do I serve with vinagrete?

I serve it with grilled meats, rice, beans, sandwiches, tacos, or roasted vegetables.

Can I use another vinegar?

Yes, I can use apple cider vinegar or red wine vinegar, but white vinegar keeps the flavor classic and bright.

Can I use cilantro instead of parsley?

Yes, I can replace some or all of the parsley with cilantro for a bolder flavor.

Is Brazilian vinaigrette spicy?

No, this version is not spicy. I add chili flakes or diced jalapeño when I want heat.

Conclusion

Brazilian vinaigrette is fresh, simple, and full of tangy flavor. I like how quickly it comes together and how easily it brightens grilled dishes, rice, beans, and everyday meals.

📖 Recipe