Vinagrete: The Brazilian Tomato Salsa Made for Grilled Meat

Brazilian vinagrete (molho à campanha) — chopped tomato, onion and pepper in vinegar and olive oil. The essential churrasco side, naturally gluten-free.

Ask for vinagrete at a Brazilian churrascaria and nobody will hand you a bottle of dressing. You will get a bowl of finely chopped tomato, onion and bell pepper sitting in a puddle of vinegar and olive oil, sharp and cold and exactly what a plate of grilled meat needs.

In the South they call it molho à campanha. Whatever you call it, it is the easiest thing in this whole collection, and I make it every single time the grill comes out.

Let it sit for at least half an hour before serving — the onion softens, the tomato gives up its juice, and everything turns into a sauce you will want to spoon over rice.

PREP 15 min

TOTAL 45 min

SERVINGS 6

DIFFICULTY easy

INGREDIENTS

• 4 ripe but firm tomatoes, seeded and finely diced

• 1 medium white onion, finely diced

• 1 green bell pepper, finely diced

• 1/3 cup white wine vinegar

• 1/3 cup extra virgin olive oil

• 1/4 cup cold water

• 1 teaspoon fine sea salt

• 1/2 teaspoon freshly ground black pepper

• 1/4 cup flat-leaf parsley and cilantro, chopped

• Optional: 1 malagueta or bird's eye chilli, minced

METHOD

1. Chop small. Dice everything as small and as evenly as you have the patience for — the whole point is that every spoonful has a little of each.

   
   

2. Dress. Combine the vegetables in a bowl with the vinegar, olive oil, water, salt and pepper. Stir well and taste; it should be bright and a little too sharp on its own.

   
   

3. Rest. Cover and refrigerate for at least 30 minutes, or up to 4 hours. Stir in the herbs and chilli just before serving.

NOTES

The water: A splash of cold water is traditional and keeps the vinegar from being harsh. Do not skip it.

Serve with: Anything grilled, over feijão tropeiro, spooned onto fresh cheese, or as a salad on its own with a good piece of fish.

Vinegar: White wine vinegar is classic; apple cider vinegar is softer. Avoid malt vinegar, which is made from barley and contains gluten.