Sliced hearts of palm tossed with tomato, onion and a light vinaigrette, a refreshing Brazilian salad found at nearly every churrasco.
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.
Serves 4
Drain the hearts of palm well and slice into rounds or half-moons.
Toss hearts of palm with cherry tomatoes, red onion and parsley in a bowl.
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.
Refrigerate at least 15 minutes before serving cold.
Drain the canned hearts of palm very thoroughly, patting them dry if needed, or the salad will taste watered down.
Slice gently and toss carefully, since hearts of palm are more delicate than most raw vegetables and can crumble if overworked.
Dress the salad shortly before serving to keep the tomatoes and onion from releasing too much liquid.
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.
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.
Hearts of palm became a defining Brazilian ingredient as the country's palm harvesting industry grew in the 20th century, and this style of simple salad became a standard accompaniment at churrasco gatherings across the country.
Yes, if you can find them fresh, they have a firmer texture and milder flavor, though canned is far more widely available and works perfectly well.
Some Brazilian cooks make a mayonnaise-based version instead of a vinaigrette, closer to a creamy potato salad in style.
They're more delicate than they look — slice with a sharp knife and toss the salad gently rather than stirring vigorously.
Per serving (180g / 6.3 oz) · 4 servings total
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