Molho à Campanha: Brazilian Vinaigrette
In Brazil, a churrasco is incomplete without a bowl of molho à campanha sitting on the table. It is not cooked; the vinegar and salt perform a quick, light cure on the vegetables, softening their bite while keeping them crisp.
Uniformity is everything.
Because this is served raw, the size of your dice determines the experience; keep all vegetables roughly the same size as the tomato seeds to ensure a consistent texture.
- Chef's knife
- Large cutting board
- Glass mixing bowl
What goes in.
- 3 largefirm-ripe tomatoes, seeded and diced
- 1 mediumwhite onion, finely diced
- 1 mediumgreen bell pepper, seeded and finely diced
- 1/2 cupfresh parsley, finely chopped
- 1/3 cupextra virgin olive oil
- 1/4 cupwhite wine vinegar
- 1 tspfine sea salt
Let the salt work
After mixing, let the bowl sit at room temperature for at least 10 minutes. This draws the juices out of the tomatoes, creating a liquid brine that binds the oil and vinegar into a dressing.
The method.
Prep the vegetables
Seed the tomatoes to prevent the sauce from becoming too watery. Dice the tomatoes, onions, and peppers into 1/4 inch cubes.
Combine
Add the diced vegetables and chopped parsley to a bowl. Pour in the olive oil and white wine vinegar.
Season and rest
Sprinkle the salt over the mixture. Toss gently with a spoon. Let it stand for 10 to 20 minutes before serving so the flavors integrate.
Other turns to take.
Spicy Version
Add one small malagueta pepper or a serrano chili, minced very finely with the seeds removed.
Herb-heavy
Replace half of the parsley with fresh cilantro for a brighter, punchier finish.
When it doesn't go to plan.
Use a sharp knife; dull blades will crush the tomatoes instead of slicing them, leading to a mushy texture.
White onion is traditional, but red onion works if you prefer a sharper, more pungent bite.
Store leftovers in the refrigerator for up to 24 hours, but be aware the vegetables will soften significantly.
The ones that keep coming up.
Can I make this ahead of time?
You can prep the vegetables a few hours early, but do not add the salt, vinegar, or oil until about 20 minutes before you are ready to eat.
My salsa is too watery, what did I do?
This is normal. The juice at the bottom of the bowl is the best part—it is meant to be spooned over rice or soaked up with bread.
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