Vinagrete Brazilian Tomato and Onion Salad
A refreshing Brazilian salad of diced tomatoes, onions, and bell peppers tossed in a tangy vinegar and olive oil dressing. This brazilian-inspired salads (vegan) ready in about 10 minutes pairs small, finely diced red onion, small, diced green bell pepper, chopped fresh parsley 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, diced into 1/2-inch pieces ripe tomatoes
- 1 small, finely diced red onion
- 1 small, diced green bell pepper
- 1/4 cup, chopped fresh parsley
- 3 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a large mixing bowl, combine 3 diced medium ripe tomatoes, 1 finely diced small red onion, 1 diced small green bell pepper, and 1/4 cup chopped fresh parsley.
- Step 2: In a separate small bowl, whisk together 3 tbsp red wine vinegar, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 3: Pour the dressing over the vegetables and toss gently to coat all pieces evenly.
- Step 4: Let the salad rest at room temperature for 15 minutes to allow flavors to meld before serving as a bright, tangy side dish.
Frequently asked questions
How long does Vinagrete Brazilian Tomato and Onion Salad take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vinagrete Brazilian Tomato and Onion Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small, finely diced red onion from drying out.
Can I substitute ingredients in Vinagrete Brazilian Tomato and Onion Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vinagrete Brazilian Tomato and Onion Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vinagrete Brazilian Tomato and Onion Salad vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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