Vinaigrette Salad

Name: Vinaigrette Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 4 Roma tomatoes, diced; 1 yellow onion, diced; 1 green bell pepper, diced; 1/2 cup fresh parsley, finely chopped; 6 tbsp extra-virgin olive oil; 1/4 cup white wine vinegar; 1/2 tsp fine sea salt; 1/4 tsp ground black pepper

A fresh chopped tomato and pepper salad seasoned with vinegar and olive oil. It is a traditional accompaniment for grilled meats and rice.

15 minEasyServes 690 cal/serving

BrazilianSaladNo-CookVeganVegetarianWhole30Low CarbKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

4 Roma tomatoes, diced
1 yellow onion, diced
1 green bell pepper, diced
1/2 cup fresh parsley, finely chopped
6 tbsp extra-virgin olive oil
1/4 cup white wine vinegar
1/2 tsp fine sea salt
1/4 tsp ground black pepper

Instructions

1

Combine 4 diced Roma tomatoes, 1 diced yellow onion, 1 diced green bell pepper, and 1/2 cup finely chopped fresh parsley in a large mixing bowl.
2

Pour 6 tbsp extra-virgin olive oil and 1/4 cup white wine vinegar over the chopped vegetables.
3

Season with 1/2 tsp fine sea salt and 1/4 tsp ground black pepper.
4

Stir all ingredients thoroughly to combine.
5

Cover and chill in the refrigerator for at least 30 minutes before serving.

Questions

How long does Vinaigrette Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Vinaigrette Salad?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

Vaca Atolada (Beef Ribs and Cassava Stew) main
Beef Esfiha main
Caldo de Sururu soup

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