Brazilian Tomato and Pepper Vinaigrette
Tomatoes and sweet pepper give this dressing vitamin C, potassium, and a fresher taste without sugar or starch. Olive oil softens the texture and helps the chopped vegetables open up after a short rest. The result is a light Brazilian sauce for meat, salads, and vegetables that fits a keto meal well.
Dice tomato (360 g), bell pepper (150 g), and onion (120 g) very finely so the dressing stays juicy without turning coarse.
Transfer the vegetables to a bowl, add 9% vinegar (22 g), olive oil (30 g), salt (3 g), and black pepper (1 g), then mix gently so everything is evenly coated.
Stir in parsley (8 g), cover the bowl, and let the dressing stand for 10 minutes in the fridge or at room temperature so the flavor becomes brighter and more even.
Serve the vinaigrette with meat, roasted vegetables, or as a fresh vegetable dressing for salad. It keeps well in the fridge for up to 2 days, but stir it again before serving.
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