Brazilian Vinaigrette
In Brazil, a meal often feels incomplete without a bowl of fresh vinaigrette sitting in the center of the table. Unlike a standard liquid salad dressing, traditional Brazilian vinaigrette is a vibrant, chunky relish made from finely diced tomatoes, crisp bell peppers, and onions, all marinated in a simple blend of olive oil and white vinegar.
I rely on this recipe constantly because of how beautifully it balances a plate. The bright, sharp acidity is exactly what you need to cut through the richness of roasted or grilled meats, and it adds the perfect textural crunch to a comforting scoop of rice and beans. It requires absolutely no complicated techniques—just some precise chopping and a little patience to let the flavors meld together. I make a fresh batch almost every time I cook a hearty meal for the family, and it is always the element that brings the entire dish to life.
Learn more about Perfect Plates here or visit this issue of the Perfect Plate Newsletter to build this whole plate here.
Brazilian Vinaigrette
Ingredients
- 2 ripe tomatoes (small dice)
- 1/2 small red onion (very finely chopped)
- 2–3 tbsp fresh parsley (chopped)
- 2–3 tbsp apple cider vinegar (or other high quality vinegar)
- 1/2 teaspoon salt
Instructions
- Combine tomatoes, red onion, and parsley in a bowl and season with salt.
- Add vinegar then mix well until everything is evenly coated.
- Let sit for at least 10–15 minutes before serving so the flavors meld and the onion softens.
