This recipe is another family favorite I wanted to share, Tomato Salad. It seriously tastes just like summer, as we have it alongside so many dishes especially in the summertime. We serve with Feijoada, stroganoff, grilled meat, rice and beans… you name it, this tomato salad goes with about everything!
I made this the other day and shared in my IG stories. Someone mentioned that it reminded them of bruschetta– which is true! Only this tomato salad doesn’t have basil.
You will need 2-3 lbs tomatoes (I prefer Roma or small vine tomatoes– more flavorful), half a red onion or half a yellow onion, and 1 cucumber.
Step 1- Dice Tomatoes
I always dice my tomatoes like so: cut in half, then cut each half into 4ths, then turn and cut into 4ths again. For a larger Roma, you might have to cut into 6ths.
After you have cut all the tomatoes and added them to a bowl, next is the onions.
Step 2- Dice Onion
Similarly with the tomato, I just the onion in half with the root part on each half. Then I cut 1/4″ lengths almost to the root but keeping it attached to the root so it all stays together. I then turn the knife blade and cut horizontally once, then start dicing from the front all the way back to the root. This method gives me uniform sizes and keeps the onion pieces from sliding all over the place as I dice.
Step 3- Dice Cucumber
No real trick here, I just peel the skin off a cucumber, cut the whole thing into little slices, then cut the slices into 4ths (half one way, half the other).
Step 5- Add Salt and Pepper
I like to season the salad with course kosher salt and fresh ground pepper. I add a couple teaspoons of salt (or to taste), and about 10 cranks on the pepper grinder.
Step 6- Add Parsley
I always eyeball it, but I put in about 1 generous tablespoon of parsley. Add less (about half as much) if you are using fresh parsley as the flavor is stronger.
Step 7- Add Vinegar & Oil
Pour over the entire salad some extra virgin olive oil until everything is coated but not drenched. I would say about 3 tablespoons. Then add about half as much apple cider vinegar. You can add red wine vinegar if you prefer instead.
Step 8- Mix it Up and Serve
Traditionally in Brazil, this tomato salad is called Vinagrete and is served with churrasco, or Brazilian barbecue. Typical Brazilian barbecue is grilled steak or chicken, rice & beans, farofa (toasted and seasoned manioc or corn flour), and vinagrete (tomato salad). However, like I mentioned, we like to eat this with several dishes not just traditional Brazilian barbecue.
Let me know if you try it, I’d love to hear what you think!
Here is the printable version:
Tomato Salad that Tastes Like Summer
- 2-3 lbs Roma or Vine Tomatoes diced
- 1 whole cucumber diced
- 1/2 red onion or yellow onion diced
- 2 tsp salt (or to taste)
- 1/2 tsp ground pepper (or to taste)
- 1 Tbsp Dried Parsley
- 2-3 Tbsp Extra Virgin Olive Oil
- 1-2 Tbsp Apple Cider Vinegar or Red Wine Vinegar
- Dice all veggies into uniform pieces and add to a medium size bowl. Add seasonings, olive oil and vinegar and stir until everything is coated. Serve immediately or chill and serve.
See my other Brazilian recipes below: