Salada de Palmito (Brazilian Hearts of Palm Salad)

About This Recipe

Hearts of palm, harvested from the inner core of certain palm trees, are practically synonymous with Brazilian salads, their mild, faintly nutty flavor and tender-crisp texture making them a natural fit alongside grilled meats at a churrasco. This salad keeps things simple, letting the hearts of palm's delicate texture stand out against sweet cherry tomatoes and thin red onion, dressed in nothing more than good olive oil, vinegar and fresh herbs. Served chilled as part of a larger spread, it's a common counterpoint to the richness of grilled meat and rice at a Brazilian barbecue, its acidity and freshness cutting cleanly through heavier dishes on the same table.

Ingredients

Serves 4

• 2 canshearts of palm(drained and sliced)
• 1.5 cupscherry tomatoes(halved)
• 1/2red onion(thinly sliced)
• 1/4 cupchopped parsley
• 3 tbspolive oil
• 2 tbspwhite wine vinegar
• 1/2 tspsalt
• 1/4 tspblack pepper

Instructions

1. 1

   Slice the hearts of palm

   Drain the hearts of palm well and slice into rounds or half-moons.

2. 2

   Combine

   Toss hearts of palm with cherry tomatoes, red onion and parsley in a bowl.

3. 3

   Dress

   Whisk olive oil, vinegar, salt and pepper, then pour over the salad and toss gently.

   Toss gently — hearts of palm can break apart if handled too roughly.

4. 4

   Chill and serve

   Refrigerate at least 15 minutes before serving cold.

Variations

• •

  Adding sliced avocado gives extra richness and creaminess.

• •

  A version with corn kernels stirred in makes it heartier for a light lunch rather than just a side.

• •

  Fresh hearts of palm, when available, have a firmer texture and slightly sweeter flavor than canned.

Storage

Refrigerate undressed in an airtight container up to 2 days; dress just before serving since the vinaigrette can make the vegetables release excess water over time.

Frequently Asked Questions