in Spain

Tomato salad with hearts of palm

updated

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Ingredients for 2 servings:

  • 1 small tomato(s) (oxheart tomato)
  • 1 palm hearts
  • 8 black olives, pitted
  • 1 can tuna, in its own juice
  • 1 spring onion(s)
  • 1 tbsp olive oil, cold squeezed
  • 1 ½ tsp balsamic vinegar
  • n. B. Fleur de Sel (Flor de Sal)
  • n. B. Pfeffer

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

a very tasty salad

Wash the tomato and remove the stem. Slice the tomato and then cut into chunks. Slice the hearts of palm. Drain the tuna and pick it apart a little. Thinly slice the onion and green parts. Place the tomato pieces in a bowl and carefully fold in the tuna. Add the hearts of palm, olives, and onion to the salad. Season with flor de sal and pepper, and drizzle with vinegar and oil. The salad tastes great on its own or with fresh white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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