Brazilian Vinagrete: A Zesty Tomato Slaw Recipe

Italian Chef Team

5 months ago

Brazilian Vinagrete: A Zesty Tomato Slaw Recipe

Vinagrete, pronounced vee-nah-GREH-chee, is a quintessential Brazilian condiment that’s so much more than just a side dish. It’s a vibrant, fresh, and tangy tomato slaw that adds a burst of flavor to grilled meats, seafood, beans, rice, and just about anything else you can imagine. Think of it as the Brazilian salsa, but with a unique textural and flavor profile that’s entirely its own. It’s the perfect accompaniment to a Brazilian barbecue (churrasco), but it’s equally delicious as a topping for tacos, a salad addition, or even scooped up with tortilla chips.

This recipe is incredibly easy to make and requires only a handful of simple ingredients that you likely already have in your pantry. The key is using fresh, high-quality ingredients to achieve the best flavor. Let’s dive in and learn how to make this delicious Brazilian staple!

What is Vinagrete?

Before we jump into the recipe, let’s understand what makes vinagrete so special. Vinagrete is essentially a chopped salad made with tomatoes, onions, bell peppers (typically green, but red and yellow can be used for added color), parsley, and a vinegar-based dressing. The proportions of each ingredient can vary depending on personal preference, but the core components remain the same.

The dressing is a simple mix of vinegar (usually white wine vinegar or red wine vinegar), olive oil, salt, and black pepper. Some variations may include lemon or lime juice for an extra zing, or even a pinch of sugar to balance the acidity. The beauty of vinagrete lies in its simplicity and versatility. It’s a blank canvas for you to experiment with and tailor to your own taste.

Why You’ll Love This Recipe

* **Easy to Make:** This recipe requires minimal cooking and comes together in just minutes.
* **Fresh and Flavorful:** The combination of fresh vegetables and a tangy dressing creates a bright and refreshing flavor that’s perfect for any occasion.
* **Versatile:** Vinagrete can be served with a variety of dishes, from grilled meats to salads to tacos.
* **Healthy:** Packed with vitamins and minerals from the fresh vegetables, vinagrete is a healthy and delicious addition to your diet.
* **Customizable:** Easily adjust the ingredients and proportions to suit your personal preferences.

Ingredients You’ll Need

* **Tomatoes:** Ripe, firm tomatoes are essential for a good vinagrete. Roma tomatoes are a great option because they have a good balance of flesh and juice. Other options include beefsteak tomatoes, heirloom tomatoes, or even cherry tomatoes, halved or quartered.
* **Onions:** White onions are the most commonly used in vinagrete, but yellow onions or red onions can also be used. Red onions will add a slightly sweeter and milder flavor.
* **Bell Peppers:** Green bell peppers are the traditional choice for vinagrete, but feel free to use a combination of red, yellow, and orange bell peppers for added color and sweetness.
* **Parsley:** Fresh parsley adds a vibrant green color and a fresh, herbaceous flavor. Italian flat-leaf parsley is preferred, but curly parsley can also be used.
* **Vinegar:** White wine vinegar or red wine vinegar are the most commonly used in vinagrete. The vinegar adds a tangy flavor that balances the sweetness of the tomatoes and peppers.
* **Olive Oil:** Extra virgin olive oil is the best choice for vinagrete. It adds a richness and flavor that enhances the overall taste.
* **Salt and Black Pepper:** Salt and black pepper are essential for seasoning the vinagrete. Adjust the amount to taste.
* **Optional Ingredients:**
* Lemon or Lime Juice: For an extra zing.
* Sugar: To balance the acidity.
* Hot Sauce: For a touch of heat.
* Garlic: Minced garlic can add a pungent flavor.
* Cilantro: Can be used in place of or in addition to parsley.

Detailed Ingredient List and Measurements:

* 3 medium Roma tomatoes, diced (about 1.5 cups)
* 1/2 medium white onion, finely diced (about 1/2 cup)
* 1/2 green bell pepper, finely diced (about 1/2 cup)
* 1/4 cup chopped fresh parsley
* 3 tablespoons white wine vinegar (or red wine vinegar)
* 3 tablespoons extra virgin olive oil
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
* Optional: 1 tablespoon lemon or lime juice, pinch of sugar, a few dashes of hot sauce, 1 clove garlic minced

Equipment You’ll Need

* Cutting board
* Sharp knife
* Large bowl
* Measuring spoons and cups

How to Make Brazilian Vinagrete: Step-by-Step Instructions

1. **Prepare the Vegetables:** Wash and dry all of the vegetables. Dice the tomatoes, onion, and bell pepper into small, uniform pieces. Finely chop the fresh parsley.

2. **Combine the Vegetables:** In a large bowl, combine the diced tomatoes, onion, bell pepper, and chopped parsley.

3. **Make the Dressing:** In a separate small bowl or measuring cup, whisk together the white wine vinegar, olive oil, salt, and black pepper. If using, add the lemon or lime juice, sugar, hot sauce, and/or minced garlic.

4. **Dress the Vinagrete:** Pour the dressing over the vegetables in the bowl. Gently toss to combine, ensuring that all of the vegetables are evenly coated.

5. **Taste and Adjust:** Taste the vinagrete and adjust the seasoning as needed. Add more salt, pepper, vinegar, or olive oil to suit your preferences. If it’s too acidic, add a pinch of sugar. If it needs more flavor, consider a dash of hot sauce or a squeeze of lemon/lime.

6. **Chill (Optional):** For the best flavor, cover the bowl and refrigerate the vinagrete for at least 30 minutes before serving. This allows the flavors to meld together and the vegetables to marinate in the dressing. However, vinagrete is also delicious served immediately.

7. **Serve:** Serve the vinagrete chilled or at room temperature with your favorite dishes. It’s delicious with grilled meats, seafood, beans, rice, salads, and tacos. It can also be enjoyed as a dip with tortilla chips.

Detailed Step-by-Step Instructions with Images (Visual Guide):

*While I cannot display actual images here, I will describe the visual aspects of each step to help you understand the process clearly.*

**Step 1: Prepare the Vegetables (Image: A cutting board with diced tomatoes, onion, and green bell pepper, along with chopped parsley.)**

* Wash all of the vegetables thoroughly under cold running water. Ensure that any dirt or debris is removed.
* Dry the vegetables well with a clean kitchen towel or paper towels. This will help the dressing adhere better.
* Using a sharp knife, carefully dice the tomatoes into small, uniform pieces, approximately 1/4 inch in size. Roma tomatoes are ideal because of their firm texture and low seed count.
* Finely dice the white onion, ensuring that the pieces are small and uniform. This will prevent the onion from being overpowering.
* Remove the seeds and membranes from the green bell pepper and dice it into small, uniform pieces, similar in size to the tomatoes and onion.
* Chop the fresh parsley finely. You can use a sharp knife or a herb chopper for this.

**Step 2: Combine the Vegetables (Image: A large bowl filled with the diced tomatoes, onion, green bell pepper, and chopped parsley.)**

* In a large bowl, gently combine all of the prepared vegetables: the diced tomatoes, onion, green bell pepper, and chopped parsley.
* Use a large enough bowl to allow for easy mixing without spilling.
* Ensure the vegetables are evenly distributed within the bowl.

**Step 3: Make the Dressing (Image: A small bowl with whisked together white wine vinegar, olive oil, salt, and pepper. The mixture should look emulsified.)**

* In a separate small bowl or a liquid measuring cup, prepare the dressing.
* Add the white wine vinegar, extra virgin olive oil, salt, and black pepper to the bowl.
* Using a whisk, vigorously whisk the ingredients together until they are well combined and the dressing appears slightly emulsified. Emulsification is when the oil and vinegar combine to form a slightly thicker, homogenous mixture. It might not fully emulsify due to the ingredients, but whisking well is important.
* If you are using any optional ingredients like lemon or lime juice, sugar, hot sauce, or minced garlic, add them to the dressing at this stage and whisk to combine.

**Step 4: Dress the Vinagrete (Image: The dressing being poured over the vegetables in the large bowl.)**

* Pour the prepared dressing over the vegetables in the large bowl.
* Pour the dressing evenly over the vegetables to ensure they are all adequately coated.

**Step 5: Toss and Combine (Image: The vegetables and dressing being gently tossed together in the large bowl.)**

* Gently toss the vegetables and dressing together using a spoon or spatula. Be careful not to crush the tomatoes.
* Ensure that all of the vegetables are evenly coated with the dressing.
* Mix thoroughly to allow the flavors to meld together.

**Step 6: Taste and Adjust (Image: A spoon sampling the vinagrete from the bowl.)**

* Take a spoonful of the vinagrete and taste it.
* Adjust the seasoning as needed. If it needs more salt, add a pinch at a time and taste again. If it is too acidic, add a pinch of sugar. If it needs more tang, add a touch more vinegar.
* Continue to adjust the seasoning until it reaches your desired taste.

**Step 7: Chill (Optional) (Image: The bowl of vinagrete covered with plastic wrap and placed in the refrigerator.)**

* Cover the bowl with plastic wrap or a lid.
* Place the bowl in the refrigerator and chill for at least 30 minutes to allow the flavors to meld together. You can chill it for longer, even up to a few hours.
* Chilling the vinagrete is optional, but it enhances the flavors and allows the vegetables to marinate in the dressing. If you are short on time, you can serve it immediately.

**Step 8: Serve (Image: Vinagrete served in a bowl next to grilled meat.)**

* Once chilled (or immediately if not chilling), serve the vinagrete with your favorite dishes.
* It is delicious with grilled meats, seafood, beans, rice, salads, and tacos.
* It can also be enjoyed as a dip with tortilla chips or as a topping for bruschetta.

Tips for Making the Best Vinagrete

* **Use Fresh, High-Quality Ingredients:** The better the quality of the ingredients, the better the flavor of the vinagrete. Choose ripe, firm tomatoes, fresh herbs, and good-quality olive oil and vinegar.
* **Dice the Vegetables Uniformly:** Dicing the vegetables into small, uniform pieces ensures that they cook evenly and create a consistent texture.
* **Don’t Overdress:** Add the dressing gradually, tossing gently to combine. You want the vegetables to be coated, but not swimming in dressing.
* **Let it Marinate:** Allowing the vinagrete to marinate in the refrigerator for at least 30 minutes allows the flavors to meld together and the vegetables to soften slightly.
* **Adjust the Seasoning to Taste:** Taste the vinagrete and adjust the seasoning to your liking. Add more salt, pepper, vinegar, or olive oil as needed.
* **Experiment with Flavors:** Don’t be afraid to experiment with different ingredients and flavors. Try adding a pinch of sugar to balance the acidity, a dash of hot sauce for a touch of heat, or a clove of minced garlic for a pungent flavor.
* **Make it Ahead of Time:** Vinagrete can be made up to a day in advance. Store it in an airtight container in the refrigerator.

Variations and Substitutions

* **Spicy Vinagrete:** Add a pinch of red pepper flakes or a few dashes of hot sauce to the dressing.
* **Sweet Vinagrete:** Add a tablespoon of honey or maple syrup to the dressing.
* **Garlic Vinagrete:** Add a clove of minced garlic to the dressing.
* **Herb Vinagrete:** Use a combination of fresh herbs, such as parsley, cilantro, and oregano.
* **Fruity Vinagrete:** Add diced mango, pineapple, or papaya to the vinagrete.
* **Cucumber Vinagrete:** Add diced cucumber for a refreshing twist.
* **Avocado Vinagrete:** Add diced avocado for a creamy texture.
* **Different Vinegars:** Experiment with different types of vinegar, such as apple cider vinegar, balsamic vinegar, or rice vinegar.
* **Different Oils:** Try using a different type of oil, such as avocado oil, grapeseed oil, or sesame oil.
* **Vegetarian/Vegan Vinagrete:** The standard recipe is naturally vegetarian and vegan. Just ensure your ingredients are fresh and of good quality.

Serving Suggestions

Vinagrete is incredibly versatile and can be served with a wide variety of dishes. Here are a few ideas:

* **Grilled Meats:** It’s a classic accompaniment to Brazilian churrasco (barbecue), especially with grilled steak, chicken, and sausages.
* **Seafood:** Serve it with grilled or pan-seared fish, shrimp, or scallops.
* **Beans and Rice:** It adds a fresh and tangy flavor to beans and rice dishes.
* **Salads:** Add it to your favorite salad for a boost of flavor and texture.
* **Tacos:** Use it as a topping for tacos, burritos, and quesadillas.
* **Bruschetta:** Top toasted bread with vinagrete for a simple and delicious appetizer.
* **Tortilla Chips:** Serve it as a dip with tortilla chips for a quick and easy snack.
* **Eggs:** Serve it alongside scrambled or fried eggs for a flavorful breakfast or brunch.
* **Sandwiches:** Use it as a condiment for sandwiches and wraps.

Make Ahead and Storage Instructions

* **Make Ahead:** Vinagrete can be made up to a day in advance. Store it in an airtight container in the refrigerator.
* **Storage:** Store leftover vinagrete in an airtight container in the refrigerator for up to 3 days. The vegetables may soften slightly over time, but the flavor will still be delicious.
* **Freezing:** Freezing is not recommended as it will significantly alter the texture of the vegetables.

Nutritional Information (Approximate)

(Per serving, based on a 1/4 cup serving size. This is an estimate and can vary based on specific ingredients used.)

* Calories: Approximately 50-70
* Fat: 4-6g
* Saturated Fat: 0.5-1g
* Sodium: 100-150mg
* Carbohydrates: 3-5g
* Fiber: 1-2g
* Sugar: 1-3g
* Protein: 0.5-1g

Vinagrete is a relatively healthy condiment, providing vitamins, minerals, and antioxidants from the fresh vegetables. It’s low in calories and fat, making it a great addition to a healthy diet.

Brazilian Vinagrete: Recipe Card

**Yields:** Approximately 2 cups
**Prep Time:** 15 minutes
**Chill Time:** 30 minutes (optional)

**Ingredients:**

**Instructions:**

1. Wash and dry all of the vegetables. Dice the tomatoes, onion, and bell pepper into small, uniform pieces. Finely chop the fresh parsley.
2. In a large bowl, combine the diced tomatoes, onion, bell pepper, and chopped parsley.
3. In a separate small bowl or measuring cup, whisk together the white wine vinegar, olive oil, salt, and black pepper. If using, add the lemon or lime juice, sugar, hot sauce, and/or minced garlic.
4. Pour the dressing over the vegetables in the bowl. Gently toss to combine, ensuring that all of the vegetables are evenly coated.
5. Taste the vinagrete and adjust the seasoning as needed. Add more salt, pepper, vinegar, or olive oil to suit your preferences.
6. For the best flavor, cover the bowl and refrigerate the vinagrete for at least 30 minutes before serving. However, it’s also delicious served immediately.
7. Serve chilled or at room temperature with your favorite dishes.

Final Thoughts

Brazilian vinagrete is a simple yet incredibly flavorful condiment that’s sure to become a staple in your kitchen. Its versatility and freshness make it the perfect accompaniment to a wide range of dishes. So, gather your ingredients, follow the steps, and enjoy the vibrant taste of Brazil! Bom apetite!

Tags: Cherry, Recipe, Recipes, Salad, Snack, Sweetness