Name: Hearts of Palm and Artichoke Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Greek

Pesto & Potatoes Verified

July 10, 2025

10 Ingredients

EASY

Canned hearts of palm and artichokes are combined with cherry tomatoes, parsley, kalamata olives and a lemon dressing for this easy salad. The best part about this salad is it also takes care of one of my biggest cravings during a healthy reset – the desire for a big chunk of cheese. If you’ve never had hearts of palm, they have the shape of string cheese and the texture of a creamy, mild cheese. It feels like a treat when I open a can, because it’s not an ingredient that’s in my regular rotation.

Hearts of Palm and Artichoke Salad cover

From the Cook

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Hearts of Palm and Artichoke Salad

Pesto & Potatoes Verified

Ingredients

servings

WarningSulphites allergen identified

Instructions

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Instructions

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.

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Smart Nutrition

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STAUB

STAUB Cast Iron Braiser with Glass Lid, Dutch Oven, 3.5-quart, serves 3-4, Made in France, Matte Black

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About the Cook

Pesto & Potatoes

Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.