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Palm heart and tomato salad

Australian Gourmet Traveller Caribbean salad recipe for palm heart and tomato salad

By Andy Harris
  • 10 mins preparation
  • Serves 8
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Palm heart and tomato salad
Fresh or canned palm hearts are widely used in the Caribbean and South America in refreshing salads.


  • 80 ml extra-virgin olive oil (1/3 cup)
  • 2 tbsp white wine vinegar
  • 2 400gm cans palm hearts, drained and cut into 4cm slices (see note)
  • 220 gm vine-ripened baby Roma tomatoes, halved (about 10)
  • ½ white onion, thinly sliced
  • 8 butter lettuce leaves, to serve


  • 1
    Combine oil and vinegar in a bowl and whisk to combine. Season with sea salt and freshly ground black pepper and set aside.
  • 2
    Place palm hearts, tomato and onion in a bowl, pour dressing over and toss to combine. Divide mixture between lettuce leaves and place on a serving platter.


Palm hearts are available from Asian grocery stores and

  • Author: Andy Harris