Brazilian vinaigrette salsa, commonly called vinagrete, is a fresh, uncooked condiment made with chopped tomatoes, onion, bell pepper, vinegar, and oil. It is served throughout Brazil in different household and regional versions, especially alongside grilled foods; its crisp vegetables and lively dressing make rich, smoky dishes taste brighter.
Ingredients
- 3 medium ripe but firm tomatoes, about 1 lb (450 g), cored and finely diced
- ½ cup (75 g) finely diced white or yellow onion, about ½ medium onion
- ½ cup (75 g) finely diced green bell pepper, about ½ medium pepper
- ¼ cup (60 ml) red wine vinegar
- ¼ cup (60 ml) mild olive oil or neutral oil
- 2 tablespoons (8 g) finely chopped flat-leaf parsley
- ¾ teaspoon (4.5 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 1 tablespoon (15 ml) cold water, optional, to soften the sharpness of the vinegar
Instructions
- Prepare the vegetables. Rinse the tomatoes, bell pepper, and parsley, then dry them well so excess water does not thin the dressing. Core and dice the tomatoes into small, even pieces, roughly ¼ inch (6 mm). Finely dice the onion and bell pepper to a similar size. Smaller pieces distribute more evenly over grilled meat, while very large chunks can make the salsa awkward to spoon. Chop the parsley and set everything aside.
- Mix the dressing. In a medium bowl, whisk together the red wine vinegar, oil, salt, and black pepper. Add the optional tablespoon of water if you prefer a milder, less sharply acidic dressing. The oil and vinegar may separate again after standing; that is normal for this loose, spoonable condiment, and it does not need to form a lasting emulsion.
- Combine gently. Add the diced tomato, onion, bell pepper, and parsley to the bowl. Fold everything together with a spoon until the vegetables are coated. Taste a piece of tomato with a little dressing rather than tasting only the liquid, then adjust the salt or vinegar if needed. Avoid vigorous stirring, which can crush ripe tomatoes and turn the mixture watery.
- Let the flavors meet. Cover and refrigerate for 20 minutes before serving. This short rest gives the onion time to mellow and allows the vegetables to take on the vinegar dressing without losing all of their crunch. Give the salsa one gentle stir just before bringing it to the table, since the oil and vinegar settle separately.
Tips
- Choose tomatoes that hold their shape. Ripe tomatoes have the best flavor, but very soft or overripe ones release a lot of juice when diced. Firm, fragrant tomatoes are easier to cut neatly. If yours are especially juicy, remove the watery seed pockets with a spoon before dicing; this keeps the finished salsa fresh rather than soupy.
- Keep the cuts small and even. A fine dice helps each spoonful include tomato, onion, and pepper, and makes the salsa easier to serve over food. Take care not to mince the vegetables into a paste. If the onion tastes harsh, rinse the diced pieces briefly under cold water and drain them thoroughly before adding them.
- Adjust the acidity to your table. Red wine vinegar gives the dressing a clean, noticeable tang. White wine vinegar is a good substitute with a similarly bright flavor; distilled white vinegar is sharper, so begin with 3 tablespoons (45 ml) and add more to taste. A little cold water can also soften the vinegar without making the salsa oily.
- Season after the rest, too. Salt draws moisture from the tomatoes, so the bowl may taste different after chilling. Taste once more before serving and add a small pinch of salt or a splash of vinegar if it needs lift. Do not add a large amount at once: the dressing is easy to strengthen, but difficult to correct if it becomes too salty or sour.
Serving Suggestions
Vinagrete is a classic partner for Brazilian-style churrasco and other grilled foods. Spoon it over grilled beef, pork, chicken, or sausage, or serve it in a bowl beside the platter so everyone can add the amount they like. It also works with grilled fish, roasted vegetables, and simple rice and beans. The cool, tangy vegetables contrast especially well with food that is hot from the grill or seasoned generously.
For an easy meal, offer the salsa with rice, black beans, and a grilled protein, or tuck it into a sandwich with sliced meat. It can be spooned over a baked potato or served with crusty bread to catch the dressing. Set out a slotted spoon if you want to keep the serving plate from collecting extra liquid, or include some of the dressing when you want a more pronounced vinegar flavor. Serve it chilled or cool, not heated.
Variations
There is no single fixed formula for Brazilian vinagrete. Some versions use more onion or pepper, some leave out the bell pepper, and many cooks adjust the vinegar and oil to suit the rest of the meal. This recipe is a balanced starting point, not a rule: keep the chopped vegetables and dressing in proportion to your taste, and make small changes after the first rest.
- Use a different pepper. Red bell pepper can replace the green pepper in the same quantity. It makes the salsa sweeter and more colorful, while green pepper gives a slightly grassy, savory note. For a little heat, replace a spoonful of bell pepper with finely minced fresh chile; remove the seeds for a milder result.
- Change the herbs. Flat-leaf parsley is a practical, familiar choice. Finely chopped cilantro can replace some or all of it for a more herbal, citrus-like character. If using cilantro, start with 1 tablespoon (about 4 g), taste, and add more only if you want its flavor to stand out.
- Try another vinegar. White wine vinegar keeps the dressing bright and fairly neutral. Apple cider vinegar adds a mild fruitiness, while lime juice makes the salsa taste more citrus-forward and less like the usual vinegar-based version. If substituting lime, start with 3 tablespoons (45 ml), then taste before adding more.
- Make it less oily or more generous. For a sharper, lighter dressing, use 3 tablespoons (45 ml) oil and keep the vinegar quantity as written. For a softer flavor, use equal amounts of oil and vinegar as listed and add the optional water. These adjustments change the balance, so taste with a piece of tomato before deciding whether to add extra salt.
Storage and Reheating
Because this salsa contains fresh chopped vegetables, refrigerate it in a clean, covered container within 2 hours of preparing or serving it. Keep the refrigerator at 40°F (4°C) or colder. For the best crunch and flavor, use it within 24 hours; it can generally be kept for up to 2 days, although the tomatoes will soften and release more liquid as it sits. Stir gently before serving and check that it still smells and looks fresh. Discard it if it has been left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
This is a raw condiment, so reheating is neither necessary nor recommended. Heat makes the tomatoes softer and changes the fresh texture. If the salsa separates in the refrigerator, stir it rather than draining away all the liquid; that dressing carries much of the seasoning. Freezing is not a good choice because thawed tomatoes and peppers become limp and watery. For a gathering, make a fresh batch rather than preparing it several days ahead.
Frequently Asked Questions
Is Brazilian vinagrete the same as French vinaigrette?
They share a vinegar-and-oil dressing, but they are used differently. French vinaigrette usually refers to a dressing whisked or emulsified to dress leaves and other foods. Brazilian vinagrete is a chopped salsa-like condiment in which tomato, onion, and often bell pepper are the main event, with the vinegar and oil coating the vegetables.
Can I make Brazilian vinaigrette salsa ahead of time?
Yes. You can prepare it a few hours ahead and keep it covered in the refrigerator. A 20-minute rest is enough for the flavors to mingle, while a much longer rest makes the tomatoes softer and the mixture juicier. For the crispest texture, dice the vegetables and mix them with the dressing shortly before serving.
Why did my vinagrete turn watery?
Tomatoes naturally release liquid after they are cut, especially when they are very ripe or salted well in advance. Dry the vegetables after washing, remove the tomato seed pockets if they are unusually juicy, and avoid chopping them too finely. Some liquid is normal and is part of the dressing; stir it back in before serving.
Can I leave out the bell pepper?
Yes. Bell pepper is common, but recipes vary, and the salsa is still useful without it. Replace it with an equal amount of extra tomato, or use a little more onion if you enjoy its sharper flavor. If you add extra tomato, expect a juicier result and taste the dressing again before serving.
What can I use instead of red wine vinegar?
White wine vinegar is the closest easy substitute. Apple cider vinegar works too, though its fruitier flavor will be more noticeable. Distilled white vinegar can taste more pungent, so start with less and increase gradually. Lime juice is another option, but it shifts the salsa toward a citrusy flavor rather than a traditional vinegar-led one.
How do I serve it if the oil and vinegar separate?
Simply stir the salsa gently before spooning it onto the plate. The dressing does not have to stay emulsified; it is meant to mingle with the chopped vegetables and can naturally settle while resting. A broad spoon makes it easy to serve both the vegetables and a little of the tangy liquid.
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).