Ingredients Edit

Directions Edit

  1. Thinly slice the tomatoes and arrange them around the edge of a round platter.
  2. Drain the hearts of palm and cut them diagonally into ½-inch slices.
  3. Arrange them in the center of the platter.
  4. Drizzle the salad with olive oil and vinegar, sprinkle with salt and grind some fresh pepper over it.

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