Dinner

Hearts of Palm Salad Recipe

Name: Hearts of Palm Salad Recipe
Prep time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 3 tablespoons extra-virgin olive oil; 2 tablespoons mayonnaise; 2 tablespoons lemon juice; 1 tablespoon Dijon mustard; Kosher salt and freshly ground black pepper, to taste; 2 (14-ounce) jars hearts of palm, drained and sliced 1/2-inch thick; 1 pint cherry or grape tomatoes, halved; 1 cup thinly sliced celery; 1 cup thinly sliced radishes; 1 red onion, quartered and thinly sliced; 1/4 cup roughly chopped parsley, plus additional for garnish

ByMatteo Rossi January 4, 2026January 4, 2026

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Introduction

This Hearts of Palm Salad is a refreshing and light dish that’s perfect for warm days or as a vibrant side. Crisp vegetables mixed with a tangy, creamy dressing create a delightful combination of flavors and textures. Ready in just 20 minutes, it serves six and pairs well with many main courses.

A large bowl filled with a fresh salad showing many layers: the bottom layer has mixed sliced cherry tomatoes in red, yellow, and green shades; on top of it, thinly sliced radishes with white and pink edges are scattered evenly; there are also curly pieces of pale green celery, rings of pale white hearts of palm, and thin slices of purple onion mixed throughout; the salad is lightly covered with creamy light yellow dressing drizzled over it; next to the bowl on a pink linen napkin, there are two old silver forks and a glass jar filled halfway with more of the yellow dressing; all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons mayonnaise
2 tablespoons lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper (to taste)
2 (14-ounce) jars hearts of palm (drained and sliced 1/2-inch thick)
1 pint cherry or grape tomatoes (halved)
1 cup thinly sliced celery
1 cup thinly sliced radishes
1 red onion (quartered and thinly sliced)
¼ cup roughly chopped parsley (plus additional to garnish if desired)

Instructions

Step 1: Make the dressing by combining the olive oil, mayonnaise, lemon juice, Dijon mustard, salt, and pepper in a small bowl or container. Whisk or stir until smooth and well blended.
Step 2: In a large bowl, combine the sliced hearts of palm, halved tomatoes, celery, radishes, red onion, and chopped parsley. Pour the dressing over the salad and toss gently to coat everything evenly.
Step 3: Sprinkle additional chopped parsley over the salad for garnish if desired and serve immediately.

Tips & Variations

For extra freshness, chill the salad for 10–15 minutes before serving.
Swap the mayonnaise for Greek yogurt to lighten the dressing without losing creaminess.
Add avocado cubes or sliced cucumbers for additional texture and flavor.
Use fresh lemon juice rather than bottled for a brighter taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the vegetables to soften over time, so it’s best enjoyed within a day for optimal crunch. If needed, gently toss the salad before serving again. Avoid freezing as the texture will be compromised.

How to Serve

A large white bowl filled with a colorful salad sits on a white marbled surface. The salad has a base of mixed cherry tomatoes in red, yellow, and brown sliced in half, thinly sliced radishes with white centers and red edges, and rings of pale white hearts of palm scattered throughout. There are also thin slices of celery and finely chopped fresh green herbs mixed in. The whole salad is topped with a creamy light yellow dressing drizzled unevenly. Next to the bowl is a glass jar with more dressing and a fork and spoon placed on a soft pink cloth napkin. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance and refrigerate it. However, for best texture, toss the salad just before serving to keep the vegetables crisp.