- 1 cup tablespoons extra virgin olive oil
- 3 medium tomatoes
- 1 can heart of palms
- 1 can artichoke hearts
- ½ can of black pitted olives
- sea salt and black pepper to taste
- 15 tsp minced basil, parsley or cilantro
- Chop 3 medium tomatoes and add to a mixing bowl.
- Chop the heart of palms, artichoke hearts and pitted olives and add to the mixing bowl.
- Mix in 1 cup extra virgin olive oil and 15 tsp of minced basil, parsley or cilantro.
- Add sea salt and black pepper to taste.
- Mix well and serve.