Vinagrete (Brazilian Tomato Slaw)

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 1/28/2020

This refreshing combination, something like a salad-textured gazpacho, makes a fresh, piquant side for a Brazilian black bean plate.

Serves: 8 Save

Ingredients (12)

  • 1/2 English cucumber, unpeeled, quartered and thinly sliced
  • 5 tomatoes, diced
  • 1/2 cup diced onions
  • 1/2 cup finely chopped fresh parsley
  • 1/4 cup finely chopped cilantro
  • 1/4 cup diced green onions
  • 1 red bell pepper, seeded and diced
  • 1/4 cup fresh lime juice
  • 2 tablespoon cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Directions

  1. Combine all ingredients in a large bowl and let stand 3 hours at room temperature.

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