This Hearts of Palm Salad combines tender hearts of palm, red onion, cucumber, cherry tomatoes, and pimento-stuffed green olives in a zesty garlic mustard vinaigrette. We love this delicious, beautiful, healthy salad.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Hearts of palm: They are the edible cores of the palm tree. They are canned in brine and located in the same aisle of the grocery as the canned artichoke hearts.
- English cucumbers: Use English cucumbers for tender skins that don’t need peeling. If using regular cucumbers, peel them to remove the thick skin before slicing.
- Tomatoes: Cherry and grape tomatoes, sliced in half, are ideal, but you can use any sun-ripened tomato, diced.
- Olives: Stuffed green olives, green olives, or kalamata olives.
- Vinegar: White wine vinegar, red wine vinegar, rice vinegar, or champagne vinegar.
- Dijon mustard: You can substitute spicy brown mustard or stone-ground mustard.
- Marjoram: It is sweeter, less pungent, and less earthy than oregano. If needed, you can substitute oregano.
How To Make Hearts of Palm Salad
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the oil, vinegar, mustard, garlic, marjoram, salt, and black pepper.
- Add the hearts of palm, red onion, cucumber, tomatoes, green olives, and parsley to a large serving bowl.
- Drizzle with the vinaigrette and toss to coat. Cover and marinate for 1 hour in the refrigerator.
Preparation Tips for Success
- Add fresh herbs like parsley, dill, basil, and tarragon
- Cover and refrigerate this salad until ready to serve.
- You can prepare this salad up to 24 hours in advance. Cover and refrigerate. Remove the salad from the refrigerator 20 minutes before serving and toss again before serving.
Hearts of Palm Salad
This Hearts of Palm Salad combines tender hearts of palm, red onion, cucumber, cherry tomatoes, and pimento-stuffed green olives in a zesty garlic mustard vinaigrette.
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Servings: 6 servings
Calories: 138kcal
Ingredients
For the Vinaigrette
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 2 cloves garlic, pressed
- ½ teaspoon dried marjoram
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Salad
- 2 (14-ounce) cans hearts of palm, drained and sliced in ¼ inch segments
- ⅓ cup thinly sliced red onion
- ½ English cucumber, thinly sliced
- 2 cups cherry tomatoes, halved
- 1 cup pimento-stuffed green olives, halved
- 2 tablespoons chopped fresh parsley
Instructions
- Whisk the oil, vinegar, Dijon mustard, garlic, marjoram, salt, and black pepper in a medium bowl or shake the ingredients in a mason jar.
- Add the hearts of palm, red onion, cucumber, cherry tomatoes, green olives, and parsley to a large serving bowl.
- Drizzle with the vinaigrette and toss to coat. Cover and marinate for 1 hour in the refrigerator before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 138kcal | Carbohydrates: 6g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 570mg | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 887IU | Vitamin C: 14mg | Calcium: 32mg | Iron: 1mg
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