Vinagrete (salsa brasileña de tomate y cebolla)

The whole dish is in the knife work: cut the tomato, onion and pepper into small, even 5 mm dice so every spoonful has a bit of each.

💡 Deseed the tomatoes first — the jelly and seeds make the relish watery. You want crisp little cubes, not a sauce.

Tip the diced vegetables and parsley into a bowl.

In a small bowl, whisk the vinegar, olive oil, water, salt and pepper. Pour over the vegetables and toss.

Rest at room temperature for at least 15 minutes so the onion mellows and the flavours marry. Taste and adjust the salt and vinegar.

💡 The 15-minute rest is what turns raw chopped salad into vinagrete — the acid takes the harsh edge off the onion. Even better after an hour in the fridge.

Serve cool, spooned over grilled meats, sausages, farofa and rice — or piled onto a slice of grilled bread.