Quick Refreshing Vinaigrette
A cold tomato, pepper, and onion vinaigrette for warm days, toast, salads, and grilled meat.
By Thiago Temple Published
Prep
15 min
Cook
0 min
Total
15 min
Serves
8
Level
No-cook
During warmer days, this is exactly the kind of thing I want around: fresh, cold, sharp, and easy to put on almost anything.
Use it as a simple salad, spoon it over greens, pile it onto buttered sourdough toast with a little finishing salt, or serve it over grilled meat. It works especially well with fish, pork, or chicken.
Ingredients
Tap to check off as you go · 11 items
Amounts as written — this recipe serves 8.
Steps
- 1
Chop the yellow onion, place it in cold water, and let it soak while you prepare everything else.
- 2
Chop the tomatoes, yellow bell pepper, green onion, and parsley.
- 3
Drain the onion well.
- 4
Add the drained onion, tomatoes, bell pepper, green onion, and parsley to a large bowl.
- 5
Add the olive oil, white wine vinegar, kosher salt, and black pepper.
- 6
Mix well, taste, and adjust the seasoning if needed.
Two things that matter
This gets even better the next day, so it is a good one to make in advance.
Serve it cold as a salad, over another salad, on buttered sourdough toast, or with grilled fish, pork, or chicken.
Nutrition
1 portion, based on 10 portions
Calories
39
Protein
0.6 g
Carbs
3.4 g total / 2.6 g net
Fat
2.8 g
Fiber
0.7 g
Sugar
2 g
