EasyMade with care. Brazilian · Bowl and chopping board
Fresh Brazilian vinaigrette salsa
A side for barbecues, rice, beans and pastéis. A short rest lets the flavors come together.
What we'll need
- 2 pieces tomatoes
- ½ piece onion
- ½ piece green bell pepper
- 2 tablespoons white wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon chopped parsley
- ¼ teaspoon salt
1 cup = 240 ml. Measurements follow the original recipe.
Serves 4 people.
Here's how it's done.
Wash the vegetables.
Wash tomatoes, pepper and parsley. Sanitize according to the food-safe product instructions and rinse when directed. Dry and peel the onion.
Chop finely.
Remove pepper seeds and white membranes. Cut tomato, onion and pepper into small cubes. Chop parsley and keep everything on the board.
Mix the dressing.
Dissolve salt in vinegar in a small bowl. Add olive oil and whisk with a fork until combined.
Combine everything.
Transfer vegetables to a bowl. Pour over the dressing, add parsley and mix, bringing liquid up from the bottom.
Let the flavors develop.
Cover and refrigerate for 10 minutes. Mix again before serving. Taste and adjust with small amounts of salt or vinegar if desired.
About this recipe and its sources
Small cubes and a refrigerated rest. Vinegar and olive oil amounts are adjusted for four servings, without packaged seasoning.
Recipe adapted by Ponto. Sources checked on 17/09/2026 :
Times are approximate. AI generated images illustrate the steps; check quantities in the ingredient list.