This gold medal Brazilian Onion Salad is fantastic to serve alongside chicken or beef, to spoon onto rice or to serve as a condiment on just about anything.
- 1 Vidalia onion, sliced very thinly
- ¼ cup chopped green onions
- 10 cherry tomatoes, quartered
- 2 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- ½ tsp. salt
- ⅛ tsp. black pepper
- Combine all ingredients in a medium bowl.
- Serve immediately or for better flavor, let marinade in the fridge for 1 hour.