VinagreteBrazilian Salsa

Fresh Tomato-Onion Relish for Feijoada and Churrasco.

• 6 portions
• Prep 15 mins
• Cook 0 mins
• Nacional

Vinagrete is the bright, acidic counterweight the Brazilian table always needs — a cold tomato-and-onion relish spooned over rich feijoada, grilled meat, or plain rice and beans. It is closer to a fresh sauce than a salad, and it is finished in minutes with whatever is in the crisper.

Ingredients

• •3 medium ripe tomatoes, seeded and diced 5 mm
• •1 medium onion, finely diced
• •1 green bell pepper, finely diced (traditional, optional)
• •3 tbsp red wine vinegar
• •4 tbsp extra-virgin olive oil
• •1 tsp fine sea salt
• •2 tbsp chopped flat-leaf parsley
• •1 tbsp chopped cilantro

Method

1. Salt the onionToss the diced onion with a pinch of the salt and let it sit 10 minutes to lose its raw edge. Rinse briefly and drain.
2. CombineFold together the tomato, onion, and pepper in a serving bowl.
3. DressWhisk the vinegar, oil, and salt, pour over, and turn gently. The relish should be juicy, not drowning.
4. RestLet it sit 15 minutes before serving, then scatter over the herbs. Serve at room temperature alongside feijoada, churrasco, or rice and beans.

Questions