Have you had Hearts of Palm? If not put them on your shopping list right now…I love them, especially in salads. Hearts of Palm and Heirloom Tomato Salad is my new go to salad. This salad is love at first bite!
I was turned on to this salad when I was in Vegas for work at TuneGo staying at my “home away from home” The Green Valley Resort having a Dirty Vodka Martini cocktail and dinner at my favorite restaurant Hank’s Fine Steaks.
Hanks’ is the bomb restaurant with best steaks ever and I love everything on their menu, but this salad is one of my favorites because it’s simple with a lot of flavor. I knew once I got back home I would make my own version and since it’s the end of summer, yummy tomatoes are everywhere. I eat tomatoes as often as I can and this salad only takes minutes to make up. And the best part is, leftovers hold up in the refrigerator for a few days without getting wilted and bruised.
If you didn’t know, Hearts of Palm, come from the center core of the palm tree, and has a similar taste to artichokes, along with a crunchy texture. They’re very high in fiber, and can often work as a meat substitute.
I have many versions of this recipe but for this one, I used Trader Joe’s Hearts of Palm, which has a really nice flavor and crunch. I slice them, tossing gently as some will fall apart, which is ok! Toss them with sliced heirloom cherry tomatoes, red onions, a little bit of red wine vinegar, salt, pepper, and really good olive oil. Topped with fresh basil. Mozzarella cheese, the really small balls, would be good in this too!
Ali in The Valley
Hearts of Palm and Heirloom Tomato Salad
1/4 of red onion (diced)
1 tablespoon red wine vinegar
2 cups heirloom cherry tomatoes (halved)
1 15 oz can Hearts of Palm (sliced into 1/4” rings)
1/4 cup extra virgin olive oil
Kosher salt and freshly ground pepper
1/3 cup fresh basil (bigger pieces hand torn)
Place diced red onion in a large bowl with red wine vinegar while you prep the other ingredients. Add the cherry tomatoes, and sliced hearts of palm, toss together gently. Season with salt and pepper, and drizzle with olive oil, gently tossing one more time. Top with fresh basil and serve.