Hearts of Palm Salad with Artichokes & Cherry Tomatoes
This Hearts of Palm Salad combines canned hearts of palm and artichoke hearts with cherry tomatoes, parsley, kalamata olives, and a simple lemon vinaigrette. It's an easy, pantry-friendly salad that's Whole30 compatible.
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It’s so easy to get caught in a rut when you’re doing any kind of diet, reset, or Whole30. I am always looking for something quick and easy, like this pantry-friendly Hearts of Palm Salad. This is an easy side dish to complete a weeknight dinner and incorporate fresh cherry tomatoes.
This Mediterranean-inspired salad came to me while staring blankly into my pantry. It starts with two canned ingredients and mixes in a few fresh flavors. I keep the dressing simple, with just lemon, olive oil, shallot, salt and pepper. That lets the hearts of palm really shine.
What Are Hearts of Palm?
Hearts of palm are the tender, inner-core of certain types of palm trees. They’re sold canned, already cooked and ready to use, which makes them an easy vegetable to keep stocked in your pantry.
If you’ve never had hearts of palm, they have the shape of string cheese and the texture of a creamy, mild cheese. It feels like a treat when I open a can, because it’s not an ingredient that’s in my regular rotation.
Ingredients for Hearts of Palm Salad
Here’s a brief overview. Find the full measurements in the recipe card below.
Canned hearts of palm and artichoke hearts form the base of this salad, with cherry tomatoes, parsley and kalamata olives added for freshness. A simple lemon-shallot vinaigrette brings it all together.
Serving Suggestions
Put this salad together for a potluck and impress your friends or co-workers, or pair it with other pantry-staple cold salads, like my Tuna Salad Recipe or Vegan Tuna Salad with Chickpeas. The nice thing about both hearts of palm and artichoke hearts is that they’re lower-calorie vegetables that bring insane flavor and texture to this dish.
Hearts of Palm Salad with Artichokes & Cherry Tomatoes
Ingredients
- 1 14.1-ounce can hearts of palm
- 1 14.1-ounce can artichoke hearts, whole or quartered
- 1 pint cherry tomatoes
- ½ cup fresh Italian parsley
- ½ cup pitted kalamata olives
- 1 small shallot
- 1 lemon, juiced, about 3 tablespoons
- ⅓ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Open hearts of palm and drain off water. Slice into ¼-inch rounds and add to a bowl.
- Drain artichoke hearts and chop into bite-sized pieces, adding to the bowl.
- Rinse cherry tomatoes, slice in half and add to bowl. Chop olives and parsley, adding to the bowl.
- For the dressing, small dice the shallot and add to a jar. Squeeze the juice of one lemon into the jar. Add salt and pepper, plus olive oil. Secure lid and shake vigorously for 20 to 30 seconds, until combined.
- Pour dressing into salad, stir until everything is coated.
- Refrigerate for an hour or serve immediately.
Notes
- Drained artichoke hearts can hold onto extra water. Press with a paper towel, as needed, to keep the salad from getting watered down.
- This salad keeps well in the refrigerator for about 3 days, so it’s a great make-ahead option.
- It can be eaten immediately, but an hour in the refrigerator allows the flavors to come together.
Like this? Leave a comment below!
Thank you for sharing this recipe!!
Easy to throw together and tastes amazing! The hearts of palm were a total game changer.
I come back to this recipe all of the time! Love it!
I discovered this recipe about 5 years ago, while searching for Whole 30 recipes. Hearts of palm are an underrated vegetable, and this dish highlights its versatility. I love making this salad alongside fish or chicken. It’s a keeper!