2 large, ripe, juicy beefsteak tomatoes or
4 ripe, juicy, home grown tomatoes, any kind
1 14-ounce can Brazilian hearts of palm
For the salad dressing, I use the traditional olive oil and vinegar, salt and pepper combination. Make sure you use a first quality extra-virgin olive oil and a good red wine vinegar; it makes a big difference in the taste.
Thinly slice the tomatoes and arrange them around the edge of a round platter. Drain the hearts of palm and cut them diagonally into 1/2-inch slices. Arrange them in the center of the platter. Drizzle the salad with olive oil and vinegar, sprinkle with salt and grind some fresh pepper over it.
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