
Steps
- In a bowl, combine the heart of palm, cherry tomatoes, cucumber, roasted red bell pepper, and parsley.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the vegetables and toss gently to combine.
- Chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Ingredients
- 1/2 cup canned heart of palm, drained and sliced
- 1/4 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 1/4 cup roasted red bell pepper, sliced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
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