Brazilian Vinagrete (Churrasco Salad)
The essential table salsa of the Brazilian churrascaria, vinagrete is less a dressed salad than a bright, acidic condiment that lives alongside every platter of grilled meat. Francis Mallmann champions this kind of unadorned, fire-adjacent cooking in Seven Fires, where the simplicity of vegetables and vinegar is understood as a deliberate counterpoint to charred beef. The dressing is the salad: a tangy, slightly sweet vinaigrette that the vegetables absorb as they rest.
Ingredients (serves 4)
| Ingredient | Amount |
|---|---|
| Ripe tomatoes, seeded and finely diced | 3 medium (about 400 g) |
| White onion, finely diced | 1 medium |
| Green bell pepper, finely diced | 1 |
| Fresh flat-leaf parsley, finely chopped | 3 tbsp |
| Fresh cilantro, finely chopped | 2 tbsp |
| White wine vinegar | 3 tbsp |
| Extra-virgin olive oil | 3 tbsp |
| Cold water | 2 tbsp |
| Fine sea salt | 1 tsp |
| Freshly ground black pepper | ½ tsp |
| Sugar | ½ tsp (optional, to balance acidity) |
Method
- Dice the tomatoes, discarding most of the seeds and liquid. Aim for a uniform 5 mm dice so the salad has a consistent texture.
- Place the diced onion in a bowl of cold water for 10 minutes to mellow its sharpness, then drain and pat dry.
- Combine tomatoes, onion, and green pepper in a mixing bowl.
- Whisk together the vinegar, olive oil, water, salt, pepper, and sugar (if using) until emulsified. This is the Brazilian-Vinagrete dressing.
- Pour the dressing over the vegetables and toss gently. Add parsley and cilantro, toss again.
- Let the salad rest at room temperature for at least 20 minutes before serving — the resting time is essential for the flavours to meld and the vegetables to soften slightly in the acid.
- Taste and adjust salt and vinegar before plating. Serve at room temperature, never cold.
Notes
- This is meant to be served alongside churrascos — picanha, linguiça, frango — not as a standalone salad. The juices from the resting salad double as a sauce.
- The water in the dressing is traditional; it lightens the oil and stretches the vinaigrette so it can be spooned freely over rice as well.
- Mallmann’s version in Seven Fires omits cilantro (which is more São Paulo than Rio); add or omit based on preference.
- Can be made 2–3 hours ahead. Do not refrigerate — cold kills the tomatoes.
- Variations include adding finely diced cucumber or a small amount of fresh chilli.
Dressing: Brazilian-Vinagrete