Tangy Vinagrete Salad with Tomato and Red Onion

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A fresh Brazilian-style vinaigrette salad combining diced tomatoes, onions, and green peppers in a bright, citrusy dressing perfect as a side or topping. This brazilian-inspired salads (vegan) ready in about 10 minutes pairs ripe tomatoes, diced, red onion, finely chopped, 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 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

• 2 cups ripe tomatoes, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup green bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

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