Vinagrete salad

Vinaigrette is one of Brazil’s most beloved salads.

Simple, fresh, and delightfully tangy, it’s made with finely chopped tomatoes and onions, seasoned with lime or vinegar, olive oil, and salt. It pairs with everything — BBQ, seafood, rice and beans, tapioca — and is a staple on Brazilian tables from North to South.

Despite its French name, vinaigrette has taken on a uniquely Brazilian identity. Each region adds its own twist: some toss in bell pepper, cilantro, parsley, or even chili. But the real secret lies in fresh ingredients and resting time — the longer it sits, the better it tastes.

Easy to make, affordable, and delicious. No party, BBQ, or Sunday lunch is complete without a good vinaigrette.

Ingredients

1 tablespoons salt (leveled spoon)
1 large onion
2 ripe tomatoes
0.5 cups vinegar (or juice of 1 lemon)
3 tablespoons olive oil

Directions

1. Chop the vegetables: Chop the onion and tomatoes — the tomatoes should be ripe but firm. Chop them very finely, as small as you can manage.
2. Season: Season with salt, olive oil, lemon juice, or vinegar.
3. Let it rest: Let it rest for about 15 minutes.
4. Serve: Serve as a side dish.

If you prefer a milder flavor, a pinch of sugar goes a long way.

Here’s a suggestion for your recipe:

A great variation is to substitute white onion for red onion—it has a milder, slightly sweet flavor that pairs very well with vinaigrette.

Many restaurants go all out with vinaigrettes, but this can be heavy on the stomach, depending on the person. The classic version includes green bell pepper, parsley, chives, cucumber, tomato, and onion—but feel free to adjust it to your taste.