(Makes 4 servings, recipe created by Kalyn)
Ingredients:
4-6 small garden tomatoes, cut up into chunks (or use about 1 cup cherry tomatoes, cut in half)
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
Wash tomatoes and cut into chunks; draining them in a colander if the tomatoes are really juicy. Slice the hearts of palm, measure the olives, and crumble the Feta.
In salad bowl, layer tomatoes, hearts of palm, and olives. Drizzle basil vinaigrette over veggies, then crumble feta over. This will keep for a day in the fridge, but it's definitely best the day it's made.
In salad bowl, layer tomatoes, hearts of palm, and olives. Drizzle basil vinaigrette over veggies, then crumble feta over. This will keep for a day in the fridge, but it's definitely best the day it's made.
This printable recipe from KalynsKitchen.com.
