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.
Calories107.3kcal
Proteins0.5grams
Fats10.1grams
Carbohydrates4.3grams
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
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.
- Tomatoes: 400 g
2
Chop the parsley and slice the onion into thin half-rings.
- 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.
- Olive oil: 80 ml
- Red wine vinegar: 80 ml
- Lime juice: 60 ml
- Coarse salt: to taste
- Ground black pepper: to taste
