📝 About This Recipe
A staple of Brazilian barbecue, Vinagrete is a vibrant, crunchy, and zesty tomato-based salsa that cuts perfectly through the richness of grilled meats. Unlike a French vinaigrette, this 'Molho à Campanha' is a chunky relish bursting with the freshness of hand-diced vegetables and high-quality vinegar. It is the essential companion for Picanha, Feijoada, or simply enjoyed with toasted garlic bread.
🥗 Ingredients
The Vegetable Base
- 4 large Roma Tomatoes (firm, seeded, and finely diced into 1/4-inch cubes)
- 1 medium White Onion (finely diced to match the size of the tomatoes)
- 1/2 large Green Bell Pepper (ribs and seeds removed, finely diced)
- 1/2 large Yellow Bell Pepper (for color and sweetness, finely diced)
- 1/2 cup Fresh Parsley (finely chopped)
- 2 stalks Green Onions (thinly sliced)
The Dressing
- 1/2 cup Extra Virgin Olive Oil (use a high-quality, fruity oil)
- 1/4 cup White Wine Vinegar (or apple cider vinegar for a milder acidity)
- 2 tablespoons Cold Water (to balance the acidity and keep it light)
- 1/2 piece Lime Juice (freshly squeezed for a bright citrus note)
- 1 teaspoon Kosher Salt (or more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Sugar (optional, to balance the tomato acidity)
👨🍳 Instructions
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1
Wash all the vegetables thoroughly under cold running water and pat them dry with a clean kitchen towel.
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2
Slice the Roma tomatoes in half lengthwise. Use a small spoon to scrape out the seeds and watery pulp; this prevents the salsa from becoming too soggy.
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3
Dice the tomato flesh into uniform 1/4-inch (approx. 0.5cm) cubes and place them into a large glass mixing bowl.
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4
Peel and finely dice the white onion. If you prefer a milder onion flavor, you can soak the diced onion in ice water for 5 minutes, then drain and dry before adding to the bowl.
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5
Finely dice the green and yellow bell peppers, ensuring the pieces are roughly the same size as the tomatoes for a professional look and consistent bite.
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6
Finely chop the fresh parsley and thinly slice the green onions, then add them to the bowl with the other vegetables.
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7
In a separate small jar or bowl, whisk together the extra virgin olive oil, white wine vinegar, and cold water until slightly emulsified.
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8
Add the salt, freshly cracked black pepper, and the tiny pinch of sugar to the liquid mixture, whisking until the salt has mostly dissolved.
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9
Pour the dressing over the chopped vegetables and squeeze in the fresh lime juice.
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10
Gently toss everything together with a large spoon until the vegetables are evenly coated in the vinaigrette.
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11
Taste the vinagrete. Adjust the seasoning with more salt or vinegar if you prefer a sharper tang.
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12
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'resting' period is crucial as it allows the flavors to meld and the onions to soften slightly in the acid.
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13
Give the salsa one final stir before serving, as the oil and vinegar will naturally settle at the bottom.
💡 Chef's Tips
Always seed your tomatoes; the internal juice will dilute the dressing and make the dish watery. For the best texture, hand-dice your vegetables rather than using a food processor, which can turn them into a mushy paste. Use a high-quality vinegar—white wine vinegar or even a light balsamic can add sophisticated depth. If you like heat, add one finely minced 'Dedo-de-Moça' pepper (red chili) with the seeds removed. Make this a few hours in advance, but try to consume it within 24 hours for the best crunch and color.
🍽️ Serving Suggestions
Serve alongside grilled Picanha (sirloin cap) or any Brazilian-style barbecue meat. It is the perfect topping for a hot bowl of Feijoada (black bean stew) and white rice. Spoon it over grilled fish or chicken for a light, healthy summer dinner. Use it as a filling for 'Pão com Linguiça' (crusty bread with grilled sausage). Pair with a cold Caipirinha or a crisp Brazilian Pilsner to cut through the acidity.