Ipanema Salad









  • 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


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