Hearts of Palm Salad

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.

Course Salad

Cuisine American

Prep Time 20

Cook Time 1

Total Time 21

Servings servings

Calories 90kcal

Author Sara Welch

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.

Nutrition