Salada de palmito
(Tomato and Hearts of Palm Salad)

2 large, ripe, juicy beefsteak tomatoes or

4 ripe, juicy, home grown tomatoes, any kind

1 14-ounce can Brazilian hearts of palm

For the salad dressing, I use the traditional olive oil and vinegar, salt and pepper combination. Make sure you use a first quality extra-virgin olive oil and a good red wine vinegar; it makes a big difference in the taste.

Thinly slice the tomatoes and arrange them around the edge of a round platter. Drain the hearts of palm and cut them diagonally into 1/2-inch slices. Arrange them in the center of the platter. Drizzle the salad with olive oil and vinegar, sprinkle with salt and grind some fresh pepper over it.

Maria's Cookbook