Brazilian Vinagrete Fresh Tomato and Onion Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A refreshing, tangy Brazilian salad combining diced tomatoes, onions, and bell peppers in a bright vinegar and olive oil dressing. This brazilian-inspired salads (vegan) ready in about 15 minutes pairs medium, diced ripe tomatoes, small, finely diced red onion, small, diced green bell pepper 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 80 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, diced ripe tomatoes
• 1 small, finely diced red onion
• 1 small, diced green bell pepper
• 1 small, diced red bell pepper
• 1/4 cup chopped fresh parsley
• 3 tbsp red wine vinegar
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 3 diced medium ripe tomatoes, 1 small finely diced red onion, 1 small diced green bell pepper, and 1 small diced red bell pepper.
2. Step 2: Add 1/4 cup chopped fresh parsley to the vegetable mixture and toss gently.
3. Step 3: In a small bowl, whisk together 3 tbsp red wine vinegar, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
4. Step 4: Pour the dressing over the vegetable mixture and toss thoroughly to coat all ingredients.
5. Step 5: Let the vinagrete sit at room temperature for 15 minutes before serving to allow the flavors to meld.