Core and dice the Tomato into small, even pieces so they release their juices without becoming mushy.
Peel and finely chop the Onion; to soften its bite, place the chopped onion in a bowl of cold Water for 5 minutes, then drain and pat dry.
Remove the seeds and thinly dice the Green Bell Pepper into small pieces that match the tomato and onion.
Finely chop the Parsley and add it to a mixing bowl with the prepared tomato, onion, and pepper.
In a small bowl or jar, whisk together the White Wine Vinegar and Olive Oil until emulsified; season with Salt and freshly ground Black Pepper to taste.
Pour the dressing over the vegetables, toss gently to combine, and let the vinagrete rest at room temperature for 15–30 minutes to meld the flavors.
Taste and adjust seasoning if needed, then serve alongside grilled meats, feijoada, or as a bright topping for bread. Refrigerate leftovers for up to 2–3 days.
