Salads
Brazilian Tomato and Onion Relish Salad
Ingredients
- - 4 medium ripe tomatoes, finely diced
- - 1 large white onion, finely diced
- - 1 green bell pepper, finely diced
- - 3 tbsp fresh parsley, chopped
- - 4 tbsp olive oil
- - 3 tbsp white wine vinegar
- - 1 tsp salt
- - 1/4 tsp black pepper
Method
- Dice the tomatoes, onion and bell pepper into very small, even cubes, roughly the size of a pea.
- Combine the diced vegetables in a mixing bowl.
- Add the olive oil, vinegar, salt and black pepper, and stir well to combine.
- Let the mixture rest at room temperature for at least 20 minutes for the flavours to meld.
- Stir in the fresh parsley just before serving alongside grilled meats.
Introduction: Vinagrete is the essential accompaniment to Brazilian churrasco (barbecue), a finely diced tomato, onion and pepper relish dressed in vinegar and oil that cuts through the richness of grilled meats.
Cultural Background: Vinagrete is the essential accompaniment to Brazilian churrasco (barbecue), a finely diced tomato, onion and pepper relish dressed in vinegar and oil that cuts through the richness of grilled meats. It reflects the gaucho barbecue traditions of southern Brazil, now served nationwide at churrascarias.
Tips: Dice the onion very finely and rinse briefly under cold water if you prefer a milder bite. Letting the vinagrete rest allows the vinegar to soften the onion and deepen the flavour.
Variations: Spicy version: add a finely diced malagueta or jalapeno pepper. Herb variation: substitute fresh coriander for parsley for a different flavour profile. Vegetarian: Yes. Vegan as written.
Storage: Refrigerate in an airtight container for up to 4 days; flavour improves after a day.
Reheating: Not applicable; served cold or at room temperature.
Nutrition: Per serving (2 tbsp): approx. 45 kcal, 0.5 g protein, 4 g fat, 3 g carbohydrate, 1 g fibre.
FAQs:
Q: Can I make vinagrete ahead of a barbecue?
A: Yes, it keeps well for several days and the flavour actually improves as it marinates.
Q: What is vinagrete traditionally served with?
A: It is the classic accompaniment to grilled picanha and other churrasco meats, as well as feijoada.