Tomato Vinaigrette

8 servings

10 minutes

This is not so much a vinaigrette as a cold tomato stew or rather a salad based on vinegar dressing, but often this component of <a href="http://eda.ru/recipe44580/fejzhoada">feijoada</a> is called a vinaigrette.

Energy value per serving

• Calories: 107.3
• Proteins: 0.5g
• Fats: 10.1g
• Carbohydrates: 4.3g

Ingredients

• Tomatoes: 400 g
• Onion: 0.5 head
• Lime juice: 60 ml
• Parsley: 20 g
• Red wine vinegar: 80 ml
• Olive oil: 80 ml
• Coarse salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Blanch the tomatoes, peel them, and chop the flesh. Canned peeled pelati tomatoes in jars are also great for this dish. Both factory-chopped and whole tomatoes work. Whole ones can be torn by hand into strands to maintain texture density. But you can also blend them slightly, not to puree.

   Required ingredients:

   • Tomatoes: 400 g

2. Chop the parsley and slice the onion into thin half-rings.

   Required ingredients:

   • Parsley: 20 g
   • Onion: 0.5 head

3. In a bowl, mix oil, vinegar, lime juice, add vegetables and herbs, and stir. Season with salt and pepper to taste.

   Required ingredients:

   • Olive oil: 80 ml
   • Red wine vinegar: 80 ml
   • Lime juice: 60 ml
   • Coarse salt:  to taste
   • Ground black pepper:  to taste