This hearts of palm salad is cherry tomatoes, cucumber, red onion and hearts of palm, all tossed together with fresh herbs in a homemade dressing. A quick and easy salad that pairs perfectly with seafood, chicken and steak.
I’m always looking for simple salads to go alongside our dinners. Some of my family’s favorites include creamy carrot salad, fresh corn salad, hearty chickpea salad, and this zesty hearts of palm salad.
I always have a can of hearts of palm in my pantry. This veggie is inexpensive, delicious, and can be used in so many different ways, including fresh and colorful hearts of palm salad. Best of all, the recipe takes just minutes to put together! I like to serve this salad as a side dish to heartier fare such as a one pot chicken recipe, Asian meatballs or fajita fish. Hearts of palm salad also pairs well with grilling recipes.
Table of Contents
Hearts Of Palm Salad Ingredients
This recipe is made with hearts of palm, tomatoes, cucumber, red onion, parsley, olive oil, Dijon mustard, red wine vinegar, lemon juice, sugar, garlic powder, onion powder, oregano, salt and pepper.
How Do You Make Hearts Of Palm Salad?
Start by slicing hearts of palm, cherry tomatoes, cucumbers and red onion. Place the vegetables in a large bowl along with some chopped parsley. Make a simple dressing by whisking together olive oil, red wine vinegar, lemon juice, mustard, a bit of honey and seasonings. Pour the dressing over the vegetables and toss gently to coat. Garnish with additional parsley if desired, then serve and enjoy.
Tips For The Perfect Dish
- This salad can be made up to 4 hours before you plan to serve it. Store the salad covered in the refrigerator, then let it sit at room temperature for 15 minutes before serving.
- If you don’t have cherry tomatoes on hand, you can use wedges of a larger tomato instead.
- I recommend using a mandoline to get very thin slices of red onion so that it doesn’t overpower the rest of the ingredients.
- No parsley in the fridge? Try fresh basil, chives or dill instead.
Quick Tip
I typically use a thin skinned cucumber such as a Persian or English cucumber, so that I don’t have to peel it. If you use a standard waxy cucumber, you’ll want to peel it before adding it to the salad.
Recipe FAQs
Hearts of palm is a great choice for a healthy diet, as it is low in calories and carbs, but high in fiber and even protein. This vegetable also contains many nutrients including Vitamin C, calcium, zinc and Vitamin B6.
Hearts of palm has a firm texture and mild flavor that is reminiscent of an artichoke. It is most commonly found in cans in the canned produce aisle, and can be eaten whole, sliced, or even shredded to use as a pasta substitute.
Hearts of palm is typically added to savory salads, and pairs especially well with cucumbers and tomatoes. It’s also great in a green salad with cheese, such as parmesan or feta.
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Flavor Variations
While this salad is great as-is, you can add other ingredients to customize the flavors to your tastes.
- Protein: Stir in some canned white beans, cooked crumbled bacon or diced grilled chicken to make it a main course offering.
- Vegetables: Feel free to add other veggies such as celery, salad greens, avocado or bell peppers.
- Flavorings: Amp up the flavor with toasted pine nuts, capers, olives or sun dried tomatoes.
Once you try this hearts of palm salad, you’ll find yourself making it on a regular basis. It’s just that good!
More Salads To Try
Black Bean Salad
21 mins
Curry Chicken Salad
21 mins
German Potato Salad
40 mins
Tomato Avocado Salad
11 mins
Panzanella Salad
1 hr 5 mins
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Hearts of Palm Salad
Ingredients
For the salad
- 2 14 ounce cans hearts of palm drained and thinly sliced
- 1 cup cherry tomatoes halved
- 1 cup cucumber halved, seeded and sliced
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped parsley plus more for garnish
For the dressing
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- salt and pepper to taste
Instructions
For the salad
- Place the hearts of palm, cherry tomatoes, cucumber, red onions and parsley in a large bowl.
For the dressing
- Place all of the dressing ingredients in a small bowl and whisk until well combined.
- Pour the dressing over the vegetables and toss gently to coat. Sprinkle with additional parsley if desired, then serve.
Notes
- This salad can be made up to 4 hours before you plan to serve it. Store the salad covered in the refrigerator, then let it sit at room temperature for 15 minutes before serving.
- If you don’t have cherry tomatoes on hand, you can use wedges of a larger tomato instead.
- I recommend using a mandoline to get very thin slices of red onion so that it doesn’t overpower the rest of the ingredients.
