This is a side dish usually served with Feijoada, which adds the perfect lightness that a beans stew needs. Made with one tomato it’ll have a more citrusy flavor, with two tomatoes it’s slightly sweater. Personally I choose either one depending on the wine I’m drinking.
1 or 2 tomatoes, diced
1 onion, diced
parsley to taste, about 1/4 cup, chopped
1/2 cup vinegar, red or white
2 tablespoons olive oil
1 teaspoon water
salt, 1/2 teaspoon
STEPS TO MAKE IT:
Place all ingredients in a bowl. Stir. Ready to serve.
SOPHISTICATED CULINARY by Lucas Eller