Tomato, Hearts of Palm, Olive, and Feta Salad with Basil Vinaigrette
A crisp tomato salad with hearts of palm, olives, feta and basil vinaigrette, bright, briny and ready with almost no fuss.
Prep 15 min · Makes 4 servings
Ingredients
- 4-6 small garden tomatoes, cut up into chunks
- 1 cup hearts of palm, sliced, or more
- 1/2 cup black olives
- 1/4 cup crumbled feta
- 1/4 – 1/3 cup basil vinaigrette
Directions
- Rinse the tomatoes, then cut them into chunks. If they’re especially juicy, set them in a colander to shed some of that extra liquid.
- Cut the hearts of palm into slices, portion out the olives, and break the Feta into crumbles.
- In a salad bowl, arrange the tomatoes, hearts of palm, and olives in layers.
- Spoon the basil vinaigrette over the vegetables, then scatter the crumbled feta on top.
- You can refrigerate the salad for a day, though the texture and flavor are best on the day you put it together.