This bright, chunky vinaigrette is the classic partner to grilled sardines all summer long in Portugal. You’ll see bowls of it on every table at a sardine festival, spooned generously over whatever just came off the coals.
It is nothing more than diced tomato, onion and green pepper in a sharp olive oil and vinegar dressing, but the combination cuts right through rich, oily grilled fish in a way that makes the whole plate taste lighter. It is a natural partner for sardinhas assadas and febras grelhadas (recipes on the site).
In summer it works as a condiment for almost anything off the grill: chicken, steak, even scrambled eggs.
Vinagrete Português Recipe
Ingredients
- 2 ripe tomatoes, finely diced
- 1/2 small red onion, finely diced
- 1/2 green bell pepper, finely diced
- 2 tablespoons chopped fresh parsley
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 small garlic clove, minced (optional)
- Salt and black pepper, to taste
Instructions
- Combine the diced tomato, red onion, and green pepper in a bowl.
- Stir in the parsley and garlic, if using.
- Whisk in the olive oil and vinegar, then season with salt and pepper to taste.
- Let sit at room temperature at least 15 minutes before serving so the flavors meld.
- Spoon generously over grilled sardines, grilled fish, or grilled meats just before serving.
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