Brazilian Citrus Vinagrete Salad with Tomatoes and Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A zesty, refreshing salad of diced tomatoes, onions, and bell peppers tossed in a tangy citrus and vinegar dressing. This brazilian-inspired salads (vegan) ready in about 10 minutes pairs medium tomatoes, diced, small red onion, finely chopped, medium green bell pepper, diced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 90 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium tomatoes, diced
• 1 small red onion, finely chopped
• 1 medium green bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 3 tbsp white vinegar
• 2 tbsp fresh orange juice
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 3 diced medium tomatoes, 1 small finely chopped red onion, 1 diced medium green bell pepper, and 1/4 cup chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 3 tbsp white vinegar, 2 tbsp fresh orange juice, 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the vegetables and toss gently to combine.
4. Step 4: Let the salad rest at room temperature for 20 minutes before serving to allow flavors to meld.