Our Brazilian vinaigrette (vinagrete) blends crisp, fresh veggies with bold olive oil and vinegar for a vibrant, mouthwatering burst of flavor that enhances every bite.
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✋🏼E aí, pessoal! Hey there, friends!
Today, we are continuing our Brazilian recipe series with another one of my family's favorites! Brazilian Vinaigrette, or vinagrete, is a fresh, tangy salsa made with just a few simple ingredients to create a mouthwatering, vibrant dish.
It’s the perfect balance of crisp veggies and zesty dressing, perfect on top of grilled meats, beef burgers, or as a fun dip for yuca fries or cassava chips! Our version stays true to the authentic recipe but with a slight twist—we add a lime zest to give it an extra layer of brightness and balance the flavors even more.
Just how good is this recipe? When my husband first visited Brazil before we got married, my dad threw us a huge churrasco (BBQ), complete with all the classic dishes—including a big bowl of vinagrete. My husband, who had never tired vinegrete, loved it so much that he DRANK the vinaigrette straight from the bowl! I’ll never forget my family’s faces—everyone was in shock, but we couldn’t stop laughing. From that day on, whenever we visited, my family always made an extra bowl just for him!
Our vinaigrette is not only bursting with flavor but is naturally gluten-free, dairy-free, and vegan—perfect for everyone at the table.
👪Why You'll Love Vinaigrette
- Simple, Everyday Ingredients: Everything you need for this recipe is probably already in your kitchen, making it a breeze to prepare.
- Fresh and Flavorful: Our Brazilian Vinaigrette is bursting with fresh, vibrant flavors from simple ingredients like tomatoes, onions, and bell peppers.
- Quick to Make: Whether you’re short on time or just don’t want to spend hours in the kitchen, this recipe comes together in minutes.
- Authentically Brazilian: From my Brazilian kitchen to yours, this recipe brings a true taste of Brazil to your table!
🌎What Is Brazilian Vinaigrette?
Brazilian Vinaigrette, or vinagrete as we call it, is a fresh, tangy salsa you will find at all Brazilian barbecues (churrasco). No joke, I have never been to a Brazilian BBQ and not had vinagrete! It’s super simple to make but packs great flavors that pairs really well with grilled meat!
Some believe vinaigrette was inspired by Mediterranean influence brought over during colonization but was adapted with Brazilian flavors. You’ll find it at family gatherings and outdoor barbecues, usually served with grilled meats, rice, and beans. It’s an easy way to add fresh, bright flavor to pretty much anything, from tacos to steak.
🍅Ingredients
Our Brazilian Vinaigrette is all about simple, fresh flavors. Here’s what we’re working with to bring this dish to life:
- Tomatoes: Any tomato variety will work, but I get the best results using Roma tomatoes. Look for a variety that has thick flesh and not to many seeds. Grape tomatoes also work, but you will get a fleshy skin feel.
- Onion: I like to use a sweeter onion variety, such as yellow or Vidalia. Since we don't add any sugar to this recipe, I find these varieties help create a more balanced salsa. However, if all you have is white onion, just go with it. You can always add a dash of sugar.
- Green Bell Pepper: Adding in pepper helps add a mild, crunchy bite and pop of color and texture.
- Fresh Parsley: It brings a bright, herbal flavor that makes everything taste super fresh.
- White Vinegar: The best vinegar to make vinegrette is regular white vinegar!
- Olive Oil: Smooths everything out and makes sure our vinagrete is perfectly blended and seasoned. Room temp olive oil works best.
- Lime Zest: We like to sneak in some lime zest to give a little citrus zing without overpowering the other flavors.
- Salt and Black Pepper: Basic, but essential. Just a bit brings all the flavors together.
Full quantities can be found in the recipe card below.
⚠️Note: This recipe is naturally gluten-free, dairy-free, nut-free, and soy-free, making it great for everyone at the table! Just make sure your vinegar is certified gluten-free if needed.
🔁Substitutions
While this Brazilian Vinaigrette is best made with its traditional ingredients, you can make a few swaps if needed:
- Vinegar Substitution: If you don’t have white vinegar, apple cider vinegar works well as a substitute, offering a slightly milder taste.
- Parsley Substitution: If parsley isn’t your favorite, fresh cilantro is a great stand-in. It gives the vinaigrette a more zesty, herb-forward flavor, making it more reminiscent of a salsa.
- Bell Pepper Substitution: If green bell pepper isn’t your thing, you can leave it out or substitute a red bell pepper for a sweeter bite. I often times just skip this ingredient for a little change.
👩🏽🍳Step-By-Step Instructions
Step 1: Chop the Vegetables
Finely chop the tomatoes, onion, and green bell pepper. For this Brazilian Vinaigrette, you want everything in small, even pieces so you get a little bit of everything in each bite.
Tip: If chopping isn’t your thing, just take your time, and use a sharp knife. It makes a big difference!
Step 2: Mix the Veggies
In a large bowl, toss together your chopped tomatoes, onion, green bell pepper, and fresh parsley. This gives you plenty of room to mix without making a mess.
Step 3: Make the Dressing
In a small bowl, whisk together the white vinegar, olive oil, lime zest, salt, and black pepper.
Step 4: Combine and Serve
Pour the dressing over the veggies and give everything a good mix so they’re evenly coated.
Tip: If you have time, let the vinaigrette sit for 15-20 minutes to let the flavors come together; this will intensify the flavors!
💡Recipe Tips
- Chop Everything Small: For the best texture, make sure to chop the veggies into small, even pieces. This helps the flavors mix better and gives you that perfect bite every time.
- Let It Sit: The secret to getting the best Brazilian Vinaigrette is in letting it sit for at least 15-20. If you have time, make it a few hours ahead—it only gets better.
- Use Fresh Ingredients: This vinaigrette is all about fresh, simple ingredients!
- Don’t Skip the Salt & Pep: Seasoning is key here. Add salt and black pepper gradually, tasting as you go. You want just enough to enhance the natural flavors without overpowering them.
- Room Temperature Olive Oil: If your olive oil has been sitting in the fridge, let it come to room temperature before adding it to the vinaigrette.
⏲️ Meal Prep This & Save Time
One thing I love about this fresh salsa recipe is that you can meal prep it. Brazilian vinagrete actually gets better with time, so it’s the perfect recipe to make ahead. If you're prepping it more than a day in advance, I suggest waiting to pour the dressing until a few hours before serving. Just keep the chopped veggies and mixed dressing in separate containers until you’re ready
🍴Recipe Variations and Leftover Ideas
Looking to switch things up or need leftover ideas? Here are a couple of ways to adapt this Brazilian vinaigrette recipe, my favorite is to add mix in to a buttery pasta or eat it with Brazilian Rice and Beans!
- Spicy Kick: Add a finely chopped chili pepper or a pinch of red pepper flakes for a spicier version, perfect for tacos or grilled fish.
- Savory Pasta: Toss the vinaigrette into warm, buttery pasta for a fresh pop, perfect for a quick lunch.
- Taco or Sandwich Topping: Use the vinaigrette as a taco or sandwich topping! Just drain off some of the dressing to avoid making it too wet.
- Traditional Steak Topping: In Brazil, vinagrete is often served with grilled steak. The fresh, zesty flavors cut through the richness of the meat, making it a classic pairing.
- Add to Rice and Beans: My favorite way to enjoy this fresh salsa! Serve Brazilian vinaigrette with rice and beans to add a fresh pop to this comforting dish.
🥡How To Store This Recipe
Brazilian vinaigrette salsa is pretty simple to store. Pop in into an airtight container and refrigerate. It will stay fresh for up to 3 days. Just give it a quick stir before serving as the olive oil may solidify slightly in the fridge.
❔Recipe FAQ
Yes! In fact, vinagrete is even better if you make it ahead. The flavors meld together the longer it sits, which is why I love adding Brazilian salsa to my meal plan! Just be sure to store it in the fridge in a sealed container and give it a stir before serving.
Absolutely! This Brazilian vinagrete salsa doubles as a marinade for chicken, fish, or vegetables. The vinegar helps tenderize the meat while the fresh ingredients add a ton of flavor.
Traditional Brazilian vinaigrette doesn’t usually include garlic or lime juice. The focus is on the fresh, simple flavors of the vegetables, vinegar, and olive oil. Adding garlic can overpower the delicate balance, though if you’re a garlic lover, you can definitely add a small clove finely minced—but it won’t be traditional vinagrete!
Our vinaigrette salsa can last up to 3 days when stored in an airtight container in the fridge. Just give it a good stir before serving as the olive oil may solidify a bit. For the best flavor, enjoy it within the first 1-2 days.
🌟 Loved our Brazilian salsa recipe? Let us know! I’d be thrilled if you could leave a comment, star rating, or share this recipe. Your feedback helps support and improve AtMyTable and helps others discover new favorites. Or come chat with me on Facebook or Instagram!
🥣More Brazilian Recipes:
👋🏼Até logo, amigos! Keep savoring every bite and don’t forget—life’s better with a little flavor and fun. Até a próxima!
📖 Recipe
Brazilian Vinaigrette (Vinagrete)
Ingredients
- 4 large tomatoes (Roma) diced small
- 1 green bell pepper diced small, seeds removed
- 1 yellow onion finely chopped
- ½ cup fresh parsley finely chopped
- ½ cup olive oil
- ¼ cup white vinegar
- 1 tablespoon lime zest
- ½ teaspoon Salt
- black pepper, to taste
Instructions
- Chop the Veggies: Rinse and dry your veggie. Then using a sharp knife finely chop the tomatoes, onion, and green bell pepper. Make sure everything is diced small and evenly for the best texture. Roughly chop the parsley.4 large tomatoes (Roma), 1 green bell pepper, 1 yellow onion, ½ cup fresh parsley
- Mix the Veggies: In a large bowl, combine the chopped tomatoes, onion, green bell pepper, and fresh parsley. Toss to combine.
- Make the Dressing: In a small bowl, whisk together the white vinegar, olive oil, lime zest, salt, and black pepper.½ cup olive oil, ¼ cup white vinegar, 1 tablespoon lime zest, ½ teaspoon Salt, black pepper, to taste
- Combine and Serve: Pour the dressing over the veggies and mix everything until well coated. Let the vinaigrette sit at room temperature for 15-20 minutes before serving for the best flavor.
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