Open hearts of palm and drain off water. Slice into 1/4-inch rounds and add to a bowl.

Drain quartered artichokes and chop each into 2 or 3 pieces, adding to the bowl.

Rinse cherry tomatoes, slice in half and add to bowl. Chop olives and parsley, adding to the bowl.

For the dressing, small dice the shallot and add to a jar. Squeeze the juice of one lemon into the jar. Add salt and pepper, plus olive oil. Secure lid and shake vigorously for 20 to 30 seconds, until combined.

Pour dressing into salad, stir until everything is coated.

Refrigerate for an hour or serve immediately.