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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.

Bowl of colorful chopped bell peppers and onions

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:

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Bowl of colorful chopped bell peppers and onions.

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

Description

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


Scale

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

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.


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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One Comment

  • The Mistress of Spices

    This is actually one of my favorite things about eating in Brazilian rodizios. Not sure of the name, but it’s totally delicious! Complements so well the black beans, rice, plantains and other starchy foods.

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