Hearts of Palm & Tomato Salad

Name: Hearts of Palm & Tomato Salad
Total time: 25 min
Yield: 4 servings
Ingredients: 220 g Canned hearts of palm; 250 g Tomato; 100 g Bell pepper; 30 g Red onion; 10 g Parsley; 1.5 tbsp Red wine vinegar; 1.5 tbsp Olive oil; 0.25 tsp Salt; 0.13 tsp Black pepper

Tender hearts of palm, juicy tomato and crisp pepper in a bright parsley vinaigrette.

25 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Canned hearts of palm220 g
Tomato250 g
Bell pepper100 g
Red onion30 g
Parsley10 g
Red wine vinegar1.5 tbsp
Olive oil1.5 tbsp
Salt0.25 tsp
Black pepper0.13 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

None of the major allergens in the listed ingredients. Check packaged ingredient labels.

Method

Slice and dice

Drain and rinse the hearts of palm, weigh 220 g, pat dry and slice into 1 cm rounds. Wash the tomatoes and pepper. Cut the tomatoes into small chunks and dice the seeded pepper. Peel and finely dice the red onion; wash, dry and chop the parsley.

Make the vinaigrette

Whisk the vinegar, oil, salt and pepper in a serving bowl. Stir in the onion and leave for 5 minutes to soften its bite.

Toss and rest

Fold in the tomatoes, pepper, hearts of palm and parsley without breaking up the palm rounds. Let stand for 10 minutes, toss again and divide among four small plates. Refrigerate promptly if not serving immediately; use within 1 day.

Use canned hearts of palm packed in water or brine, not marinated hearts of palm. Drain thoroughly so the dressing stays bright.

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