This classic recipe for the Brazilian vinaigrette salsa is a perfect side dish for barbecues and all things grilled.
As a born and raised Brazilian, I can safely say I haven’t attended a single barbecue (churrasco) where our favorite Brazilian salsa wasn’t being served.
And I’ve been to many barbecues.
What I’m trying to say here is this Brazilian vinaigrette recipe, molho à campanha in Portuguese, is by far one of our most traditional dishes.
Although similar to the Mexican pico de gallo, this Brazilian tomato salad is not spicy. Also, it has no lime juice like its Mexican cousin, only vinegar, and olive oil.
In fact, this recipe is usually made of tomato, onion, bell pepper, and a few other seasonings.
Brazilian vinaigrette salsa for barbecues
This Brazilian side dish is easy to make and is the perfect bbq vinaigrette because it is tangy, therefore, it adds some lightness to rich and meaty pairings.
That’s also the reason why this vinaigrette salsa is a typical Brazilian steakhouse side dish since its refreshing flavor pairs so well with grills.
Make a large bowl of this salsa and enjoy it with grilled meats or on toasted garlic bread. You’ll thank me later!
Still, note this isn’t a hot salsa. If you’re looking for a spicy recipe, you might enjoy this Brazilian hot sauce or this cilantro chimichurri sauce instead.
Looking for a South American vinaigrette for meat? Read on!
How to store Brazilian vinaigrette salsa
You can store your salsa in the fridge for up to 4-5 days.
Be sure to keep it in an air-tight container.
My favorite dishes to serve with this Brazilian salsa
These are some of the Brazilian dishes you could serve with this vinaigrette.
- Feijoada – Brazilian black beans stew
- Farofa – Brazilian toasted cassava flour
- Coxinha – chicken croquette
- Feijão tropeiro
Tips for making a perfect Brazilian salsa
- Add just enough salt before letting it sit in the fridge and add the rest before serving if needed. The salt will continue to dissolve while resting, so it might become a tad saltier afterward.
- We usually use white onions, but if they taste too sharp for you, you can use your favorite kind of onion here.
- I use regular white vinegar, but if you want a softer taste, opt for white wine vinegar.
- Plan ahead and let your Brazilian vinaigrette salsa rest in the fridge for 30 minutes to one hour before serving. It tastes even better!
Other Brazilian side dishes you might like
How to make a Brazilian vinaigrette salsa
This authentic Brazilian vinaigrette is not only delicious but also straightforward to make. You just need to follow a couple of steps. See below.
In a large bowl, mix all the vegetables together. Add the vinegar and oil and season with salt and pepper. Mix them well.
Last, add the cilantro and parsley and stir it gently.
Let it rest for half an hour in the fridge and serve. Enjoy your meal, or as we say in Portuguese, bom apetite!
Brazilian Vinaigrette Salsa Recipe
Make a large bowl of this Brazilian vinaigrette salsa and enjoy it with grilled meats or on toasted garlic bread. You’ll thank me later!
- 3 big tomatoes, seeded and diced
- 1 onion, diced
- 1 green bell pepper, seeded and diced
- ¼ cup (5 grams) fresh parsley, chopped
- ¼ cup (25 grams) scallions, chopped
- 2 tablespoons cilantro, chopped
- ⅓ cup (80 milliliters) white vinegar
- ½ cup (125 milliliters) olive oil
- Salt and pepper to taste
- In a large bowl, mix all the vegetables together.
- Add the vinegar and oil and season with salt and pepper. Mix them well.
- Last, add the cilantro and parsley and stir it gently.
- Let it rest for half an hour in the fridge and serve.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 67mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 1g
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MaFe Meghioli (BH, Brazil)
Wednesday 21st of April 2021
The best Brazilian vinaigrette salsa is definitely the one prepared on the day before serving it. The vinegar loses some of its acidity and the onion descents its water and mixes to everything, making it even tastier. My mom used to chop a zucchini too, just for its water as well. And chopping the ingredients as small as you can will make it even better! That's the way my mom used to make it and, though she didn't cook much, I've never tasted a "vinagrete" better than hers!
Thursday 22nd of April 2021
Great tips! Thanks for sharing!