I’m not entirely sure why the Brazilians call this a “vinaigrette”, or who decided that this would be a kind of salad dressing, but I’m into it. I mean, how is there not already a salad dressing pre-loaded with veggies (is there?)? Anyway, it’s genius. This Brazilian Vinaigrette is made with lots of chopped bell pepper, some diced onion (but not enough to make your breath stink), diced tomatoes (I don’t like tomatoes but I LOVE them in this), cilantro (same story), and lime juice.
Ever since I tasted this vinaigrette at a Brazilian restaurant set amongst the other salad dressings, I was hooked. It’s super light, adds lots of color and texture, as well as basically an extra two servings of veggies. I love using Brazilian Vinaigrette to top a green salad with avocado and plenty of sliced hearts of palm! I use this vinaigrette just as a salad dressing, but in Brazil it’s typically eaten on its own, as a side dish along with rice, beans, and cuts of freshly grilled meat right off the churrasqueira.
- ½ each of yellow, green, orange bell pepper, diced (or any color combo you want)
- ¼ medium white onion, minced
- 1 large tomato, cored, seeded, and diced
- 1 small bunch cilantro, finely chopped
- Juice of 2-3 limes
- ¼ cup olive oil
- Salt and pepper
- Combine all ingredients and season to taste with salt and pepper. (I add pepper - this is my "American" twist on the recipe. I've never seen a Brazilian person cook with black pepper in my life!) The vinaigrette should be pretty chunky, but enough liquid to spoon over a salad as a salad dressing.