Simple Brazilian Vinagrete

Brazil’s favorite fresh condiment. Bright, tangy, and incredibly versatile — this goes on everything from grilled meat to rice and beans. And it takes less than 10 minutes to make.

Servings: 4 | Prep Time: 10 min | Total: 10 min

Ingredients

• 2 ripe tomatoes, seeded and finely diced (0.5 cm cubes)
• 1/2 red onion, finely chopped
• 1/4 cup olive oil
• 1 1/2 tbsp white wine vinegar
• 3 fresh parsley sprigs, finely chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Wash and dry the tomatoes. Cut each in half, remove and discard the seeds, then dice into very small cubes — about 0.5 cm. The smaller the cut, the better the texture.
2. Peel and finely chop the red onion. Wash, dry, and finely chop the parsley.
3. In a bowl, combine tomatoes, onion, parsley, olive oil, and vinegar. Season with salt and black pepper to taste. Stir gently and taste — adjust vinegar, salt, or pepper as needed.
4. Refrigerate until ready to serve.

Chef Pinto’s Tips

• Removing the tomato seeds is key — it keeps the vinagrete fresh and prevents it from becoming watery.
• The finer you chop everything, the better. Aim for 0.5 cm cubes on the tomato.
• Vinagrete goes with absolutely everything: grilled meats, rice and beans, farofa, bread, or as a light salad on its own.
• Storage: Keep in a sealed container in the fridge for up to 1 day. Best served fresh.