📝 About This Recipe
The quintessential companion to any Brazilian Churrasco, Vinagrete is a vibrant, crunchy, and acidic salsa that cuts through the richness of grilled meats. Unlike its French namesake, this Brazilian version is a chunky medley of hand-diced vegetables marinated in a bright vinegar-based dressing. It is a refreshing staple found at every Sunday barbecue and 'Prato Feito' lunch across Brazil, offering a burst of freshness that balances savory flavors perfectly.
🥗 Ingredients
The Vegetable Base
- 4 large Roma tomatoes (firm, seeded, and finely diced into 1/4-inch cubes)
- 1 medium Yellow 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 Red 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 White wine vinegar (high quality for the best acidity profile)
- 1/2 cup Extra virgin olive oil (use a robust, fruity oil)
- 1/4 cup Water (to mellow the acidity slightly)
- 1 teaspoon Fine sea salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Sugar (optional, to balance the vinegar)
- 1/2 piece Lime juice (freshly squeezed for a citrus top note)
👨🍳 Instructions
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1
Start by preparing the tomatoes. Cut them in half and use a spoon or your thumb to remove all the seeds and watery pulp; this prevents the salsa from becoming too soggy.
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2
Dice the tomatoes into uniform 1/4-inch cubes. Precision here ensures a beautiful presentation and a consistent texture in every bite.
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3
Dice the yellow onion to the same size as the tomatoes. If you find raw onion too pungent, place the diced pieces in a bowl of ice water for 5 minutes, then drain and pat dry.
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4
Finely dice the green and red bell peppers. Ensure you remove all the white inner pith to avoid any bitterness.
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5
In a large glass or ceramic mixing bowl, combine the diced tomatoes, onions, and bell peppers. Toss gently to mix the colors.
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6
Finely chop the fresh parsley and green onions. Add them to the vegetable mixture, providing a vibrant green contrast and herbal depth.
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7
In a separate small jar or bowl, whisk together the white wine vinegar, extra virgin olive oil, and 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 dressing, whisking until the salt is fully dissolved.
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9
Pour the dressing over the chopped vegetables. The vegetables should be just barely submerged in the liquid.
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10
Squeeze the juice of half a lime over the mixture for an extra layer of bright acidity.
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11
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'resting' period is crucial as it allows the onions to pickle slightly and the flavors to meld.
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12
Before serving, give the Vinagrete a final stir and taste. Adjust the salt or vinegar levels according to your preference.
💡 Chef's Tips
Always use firm tomatoes; soft ones will turn into mush during the dicing process. For an authentic Brazilian twist, try using Apple Cider Vinegar or 'Vinagre de Álcool' if available. Cutting all vegetables into uniform sizes isn't just for looks—it ensures the dressing coats everything evenly. Never skip the resting time in the fridge; the flavor profile changes significantly from the first mix to 30 minutes later. If you like heat, add one finely minced 'Dedo de Moça' pepper (seedless) or a dash of Brazilian hot sauce.
🍽️ Serving Suggestions
Serve alongside a grilled Picanha (sirloin cap) for the ultimate Brazilian steakhouse experience. Spoon generously over Brazilian White Rice and Feijão (black beans) for a classic daily meal. Use it as a topping for 'Pão com Linguiça' (grilled sausage sandwiches). Pairs beautifully with a cold Caipirinha or a chilled Brazilian lager. Serve with toasted Farofa (cassava flour) to add a crunchy texture to your plate.