Brazilian Bell Pepper and Onion Vinaigrette

Bell peppers and onions make this classic, colorful, no-cook, Brazilian Bell Pepper and Onion Vinaigrette a perfect addition to any summertime meal.

My father-in-law and I picked up this dish from some Brazilian hang glider and paraglider pilots upstate at his brother’s flight park a few years back. It’s super simple and delicious (if you enjoy raw onions and peppers).

Trust me, the bad breath is totally worth it. We’ve been calling it “vinaigrette” but I know that can’t be the right name. There’s no oil in it, and I can’t find anything online that’s similar enough to use that name instead.

If anyone knows the right name for this, please let me know. It’s one of our favorite things – it’s great over freshly steamed white rice. Yum!

Looking for more simple side dishes? Check out some of our favorite recipes:

• Cucumber & Cannellini Bean Salad with Dill
• Roasted Honeynut Squash with Burrata, Pomegranate + Pepitas
• Honey Balsamic Roasted Carrots
• Patatas Bravas with Chipotle Aioli
• Skillet Garlic Parmesan Bread
• Bourbon-Orange Cranberry Sauce
• Asian Broccoli Slaw
• Garlicky Sun-dried Tomato Studded Couscous
• Rosemary Roasted Asparagus + Tomatoes with Toasted Sunflower Seeds
• Roasted Butternut Squash & Broccolini with Truffle Salt
• Falafel-Spiced Chickpea Salad with Tahini-Lemon Vinaigrette
• Roma Salad with Caper-Dill Vinaigrette
• Quick Chickpea Salad with Lemon-Dill Vinaigrette
• Creamy Cucumber, Avocado, Chickpea, & Sun-Dried Tomato Salad
• Bourbon-Orange Cranberry Sauce
• Instant Pot Mashed Potatoes
• Garlicky Broccoli Rabe

Brazilian Bell Pepper and Onion Vinaigrette

• Author: Big Flavors from a Tiny Kitchen - Settino & Ashley Covelli
• Prep Time: 5 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 to 6 servings 1x
• Category: Side Dish
• Method: No Cook
• Cuisine: Brazilian

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Description

Bell peppers and onions make this classic, colorful, no-cook, Brazilian Bell Pepper and Onion Vinaigrette a perfect addition to any summertime meal.

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Ingredients

• 3 bell peppers, preferably a combination of colors, diced
• 1 large onion, diced
• 2 tablespoons white vinegar
• 2 tablespoons cold water
• generous pinch Kosher salt

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Instructions

In a large bowl, stir together diced peppers, onions, vinegar, water, and kosher salt. Cover and refrigerate for at least an hour, stirring occasionally.

Serve on top of steamed rice.

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Notes

Use any color of bell peppers and onion that you like.

Can be made in advance, and holds up well, refrigerated, for several days.

Keywords: no cook recipe, colorful side dish, summer recipe

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