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Tomato & Onion Viniagrette for Feijoda




Source of Recipe


South American


Recipe Introduction


Vinaigrette can be made up to 1 week ahead and stored in an airtight container in the refrigerator.


List of Ingredients




1 pound plum tomatoes, finely chopped
1 small green bell pepper, finely chopped
1/2 large white onion, finely chopped
1 cup white vinegar
1/3 cup extra-virgin olive oil
2 teaspoons coarse salt
1/4 teaspoon ground black pepper
1 teaspoon granulated sugar








Recipe



Place all ingredients in a medium bowl and stir to combine. Let stand at room temperature for at least 2 hours and up to 8 hours, stirring occasionally.