Photo: Anna Pelzer
Ingredients
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- 2 large, ripe, juicy beefsteak tomatoes or
- 4 ripe, juicy, home grown tomatoes, any kind
- 1 14-ounce can Brazilian hearts of palm
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Directions
1
Thinly slice the tomatoes and arrange them around the edge of a round platter.
2
Drain the hearts of palm and cut them diagonally into 1/2-inch slices.
3
Arrange them in the center of the platter.
4
Drizzle the salad with olive oil and vinegar, sprinkle with salt and grind some fresh pepper over it.
Recipe sourced from
fandom