Ever since I tasted this vinaigrette at a Brazilian restaurant, there is really no other dressing I prefer on my salad. It’s super light, adds lots of color and texture, as well as an extra punch of veggies! 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.