OurBrazilian vinaigrette combines crisp veggies with bold olive oil and vinegar for a fresh, mouthwatering burst of flavor. Vinagrete is naturally gluten-free, nut-free, soy-free and vegan, it’s the perfect topping or side dish for any meal.
Step-By-Step ImagesScroll back for process images and recipe tips!
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.
Notes
Storage: Store leftover vinaigrette in an airtight container in the fridge for up to 3 days. Stir well before serving.Recipe Tip: For the best flavor, let the vinaigrette sit for at least 20 minutes to allow the flavors to meld together.