Ingredients
Scale
- 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
- 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
- In a medium bowl, whisk together the olive oil, white wine vinegar, dijon mustard, pressed garlic, dried marjoram, kosher salt, and black pepper. Alternatively, shake these ingredients in a mason jar.
- In a large serving bowl, combine the sliced hearts of palm, red onion, cucumber, cherry tomatoes, green olives, and parsley.
- Drizzle the prepared vinaigrette over the salad and toss gently to combine. Cover the bowl and allow the salad to marinate in the refrigerator for 1 hour before serving.
Notes
Letting the salad marinate enhances the flavors, so do not skip this step.
You can customize the vegetables based on your preferences or seasonal availability.
This salad pairs well with grilled fish or chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.