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Hearts of Palm Salad Recipe

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3.8 from 23 reviews

A fresh and vibrant Hearts of Palm Salad featuring romaine lettuce, cherry tomatoes, olives, and red onion, all brought together with a zesty oregano and white wine vinegar dressing. This light and easy salad is perfect for a quick, healthy lunch or a refreshing side dish.

Ingredients

Salad Ingredients

  • 11 ounces of whole hearts of palm (drained weight)
  • 1 cup of cherry tomatoes, halved
  • ½ of a medium red onion, sliced thin
  • ⅓ cup of olives, pitted and halved
  • 6 cups of romaine lettuce, chopped and loosely packed
  • 1 tablespoon of fresh parsley or cilantro, minced

Dressing Ingredients

  • 1 garlic clove, minced
  • ¼ cup of extra virgin olive oil
  • 1 tablespoon of white wine vinegar
  • 1 teaspoon of dry oregano
  • Salt and freshly cracked pepper to taste

Instructions

  1. Prepare the salad ingredients: Slice the hearts of palm into rounds that are not too thin to prevent them from falling apart. Halve the cherry tomatoes and pit and halve the olives if needed. Thinly slice the red onion and soak it in warm water for a few minutes to soften its flavor, then drain well. Chop and wash the romaine lettuce, then dry it thoroughly.
  2. Make the dressing: In a mason jar or bowl, combine the minced garlic, fresh parsley or cilantro, extra virgin olive oil, white wine vinegar, dry oregano, salt, and freshly cracked pepper. Shake or whisk until well blended.
  3. Dress the lettuce: Toss the chopped romaine lettuce with one-third of the dressing until it is well coated. Set it aside for plating.
  4. Dress the vegetables: Combine the red onion, olives, cherry tomatoes, and half of the hearts of palm with another third of the dressing in a separate bowl. Toss gently to mix without breaking the hearts of palm.
  5. Arrange the salad: Spread the dressed lettuce evenly on a wide salad dish. Spoon the mixture of dressed vegetables and hearts of palm over the lettuce layer.
  6. Finish the salad: Lightly dress the remaining hearts of palm with the last portion of dressing and layer them on top. Drizzle any remaining vinaigrette over the finished salad. Add freshly cracked black pepper and a sprinkle of extra fresh herbs if desired.

Notes

  • Use extra virgin olive oil for the best flavor in the dressing.
  • Be gentle when handling hearts of palm slices as they can be delicate and prone to breaking.
  • Soaking the red onion in warm water helps mellow its sharpness.
  • This salad is best served fresh but can be stored in the refrigerator for up to one day.

Find it online: https://recipethrive.com/hearts-of-palm-salad-recipe/