Hearts of Palm and Artichoke Salad
Canned hearts of palm and artichokes are combined with cherry tomatoes, parsley, kalamata olives and a lemon dressing for this easy salad.
Servings: 4
Ingredients
- 14-ounce can hearts of palm
- 13.75-ounce can can quartered artichokes
- 1 pint cherry tomatoes
- ½ cup fresh Italian parsley
- ½ cup pitted kalamata olives
- 1 small shallot
- 1 lemon
- ⅓ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Open hearts of palm and drain off water. Slice into 1/4-inch rounds and add to a bowl.
- Drain quartered artichokes and chop each into 2 or 3 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
Leftovers will store well for 3 to 4 days in refrigerator.