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Brazilian Vinaigrette

Use this great recipe for Brazilian vinaigrette when making Margot Olshan's Seared Salmon on Rice with Brazilian Vinaigrette.

  • Yield: Makes about 4 cups
Brazilian Vinaigrette

Source: The Martha Stewart Show, April Spring 2008


  • 1 English cucumber, finely chopped
  • 1 red bell pepper, cored, seeded, and finely chopped
  • 1 green bell pepper, cored, seeded, and finely chopped
  • 1/2 red onion, finely chopped
  • 1/2 jalapeno, finely chopped
  • 2 to 4 ripe plum tomatoes, finely chopped
  • 1/2 cup pitted green olives, finely chopped
  • Juice of 1 lime
  • 1 tablespoon fresh chopped cilantro
  • Freshly ground pepper


  1. Place all ingredients in a medium bowl; stir until well combined. Season with pepper and let stand at least 20 minutes before using.

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