- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 130 kcal
Quick summary
“Classic Brazilian vinagrete prepared with ripe tomatoes diced into small cubes, crunchy red onion, and fresh parsley, seasoned with olive oil and red wine vinegar. The indispensable sauce for barbecues, pastéis, and feijoadas, offering vibrant acidity and immediate freshness.”
What you need to know
- The fine and uniform dice of tomatoes and onions allows the flavors to marinate evenly in the olive oil and vinegar.
- The 30-minute refrigerated rest harmonizes the acids of the vinegar with the natural sweetness of the ripe tomato.
- Red onion provides lasting crunch and a milder, sweeter flavor than traditional yellow onion.
Ingredients
Main
- 2 ripe tomatoes, chopped
- 1 small red onion, chopped
- 1/2 cup of fresh parsley, chopped
- 1/4 cup of olive oil
- 1/4 cup of red wine vinegar
- Salt and black pepper to taste
- For a fresher vinaigrette, choose organic tomatoes.
- Use red onion for a smoother and more elegant flavor.
- Leave the vinaigrette in the refrigerator for a few hours to intensify the flavor.
- Try adding colorful bell peppers for more crunch.
- The vinaigrette can be stored for up to 3 days in the refrigerator.
Instructions
Principal
- In a bowl, add the chopped tomatoes, red onion, and parsley.
- In a separate container, mix the olive oil, vinegar, salt, and pepper.
- Add the sauce over the chopped ingredients in the bowl.
- Stir well with a spoon until all ingredients are incorporated.
- Let it rest in the refrigerator for at least 30 minutes before serving.
- Correct the seasoning if necessary, adding more salt or vinegar to taste.
- Serve fresh with your favorite salads or grilled dishes.
Chef's tips
- Completely remove the seeds from the tomatoes before chopping so as not to accumulate excessive liquid at the bottom of the bowl.
- Chop the fresh dried parsley leaves with a very sharp knife in a single motion so as not to bruise the herbs or darken them.
- Add a tablespoon of cold water to the olive oil and vinegar emulsion to soften the sharp acidity of the seasoning.
Variations
- Add 1/2 cup of colorful bell peppers (yellow and red) cut into tiny cubes to add crunch and color.
- Add 1 teaspoon of dried oregano and lemon zest for a vinaigrette version with a Mediterranean touch.
- Mix small cubes of green apple or fresh pineapple to create a sweet and sour vinaigrette to accompany pork.
Substitutions
- Red wine vinegar can be replaced by apple cider vinegar, white wine vinegar, or fresh Persian lime juice.
- The red onion can be replaced by traditional white onion, finely chopped pearl onion, or leek in very thin rounds.
- Fresh parsley can be combined with chopped green onions (cheiro-verde) or chopped cilantro leaves.
How to store
Store the vinaigrette in a glass or ceramic container with a lid in the refrigerator for up to 3 days. The acidity of the vinegar preserves the fresh ingredients; just stir with a spoon before serving to reincorporate the olive oil.
Can it be frozen?
It is not recommended to freeze fresh vinaigrette. Defrosting breaks the cellular structure of the raw tomato and onion, leaving the vegetables softened, mushy, and releasing a large volume of water that decharacterizes the sauce.
What to serve with
Classic side dish for barbecue meats like picanha and maminha, grilled sausages, fried street market pastries, and complete feijoada. It also goes very well over white rice with beans and butter farofa.
Frequently asked questions
What is the most recommended type of tomato for vinaigrette?
The Italian tomato or ripe but very firm Débora tomato is the ideal choice, as it has fleshy and thick pulp with a lower concentration of internal water.
Can I prepare the vinaigrette the day before the barbecue?
You can chop the ingredients the day before and leave them in the refrigerator in a closed container, adding the olive oil, vinegar and salt about 1 hour before serving so they don't soften too much.
How to remove the sharpness of the onion in the vinaigrette?
After chopping the red onion, leave it immersed in a bowl with cold water and ice cubes with a tablespoon of vinegar for 10 minutes, draining very well before adding to the tomatoes.
Why does the olive oil separate from the vinegar at the bottom of the gravy boat?
Olive oil and vinegar do not mix naturally; shake the emulsion before seasoning and stir the vinaigrette with a spoon before transferring to the plate.
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