Description
A fresh and tangy Brazilian vinaigrette made with tomatoes, peppers, onion, and parsley tossed in a simple vinegar and olive oil dressing. Perfect as a bright side or topping for grilled dishes, rice, and beans.
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
Instructions
- Rinse and dry all vegetables thoroughly.
- Finely chop the tomatoes, green bell pepper, and onion into small, even pieces. Chop the parsley.
- Add the tomatoes, bell pepper, onion, and parsley to a large bowl and toss gently to combine.
- In a small bowl, whisk together the olive oil, white vinegar, lime zest, salt, and black pepper until well blended.
- Pour the dressing over the vegetables and mix until evenly coated.
- Let the vinaigrette sit at room temperature for 15 to 20 minutes before serving to allow the flavors to meld.
Notes
Use red bell pepper for a slightly sweeter flavor variation.
Add cilantro for a more pronounced herbal taste.
Include diced cucumber for extra crunch.
Add chili flakes or diced jalapeño for heat.
Store in an airtight container in the refrigerator for up to 2 days.
Stir before serving as the dressing may settle.
Best served chilled or at room temperature; do not reheat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 189 kcal
- Sugar: 5 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
