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.

Course Salad, salad/side, side

Cuisine Central American, South American

Keyword heart of palm salad, hearts of palm recipes salad, hearts of palm salad recipes, salad with hearts of palm recipe, what is hearts of palm salad

Prep Time 20

Marinating Time 1

Total Time 1 20

Servings servings

Calories 138kcal

Author Beth Pierce

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