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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
📖 Recipe
Brazilian Bell Pepper and Onion Vinaigrette
- 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.
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.
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.