This salad takes just 10 minutes with a sharp knife for a little slicing and chopping to pull together and is the perfect addition to any potluck barbecue.
3cupscherry tomatoessliced in half
1 15-ouncecan hearts of palmdrained and sliced into 1/4 inch rings
1/4cupthinly sliced or shaved red onion
1/4cupchopped Italian parsley
1 1/2tablespoonred vinegar
1/2teaspoonfreshly ground black pepper
Combine tomatoes, hearts of palm, red onion and parsley in a large bowl. In a small bowl, mix the vegetable oil, vinegar, sugar and salt and pepper until sugar is dissolved. Pour vinaigrette over tomato mixture and gently mix. Add more salt and pepper to taste. Serve at room temperature.
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