Vinagrete with Fresh Tomatoes and Cilantro
A zesty Brazilian vinaigrette salad with diced tomatoes, onions, and cilantro, perfect as a fresh side or topping for grilled meats. This Brazilian recipe (vegan), ready in about 10 minutes, pairs ripe tomatoes, diced, red onion, finely chopped, fresh cilantro, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 cups ripe tomatoes, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup green bell pepper, diced
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, combine 3 cups diced ripe tomatoes, 1/2 cup finely chopped red onion, and 1/2 cup diced green bell pepper.
- Step 2: Add 1/4 cup chopped fresh cilantro, 2 tablespoons fresh lime juice, and 3 tablespoons olive oil to the bowl.
- Step 3: Season with 1 teaspoon salt and 1/2 teaspoon black pepper, then gently toss all ingredients together until well mixed.
- Step 4: Let the vinagrete sit at room temperature for 15 minutes to allow flavors to meld before serving as a refreshing accompaniment to grilled meats or rice dishes.
