- 1/4 cup olive oil
- 3 tablespoons chopped fresh basil or 2 teaspoons dried
- 2 tablespoons white wine vinegar
- 1 pound plum tomatoes, cut into wedges
- 1 14-ounce can hearts of palm, drained, cut crosswise into 1-inch pieces
- 1 medium onion, thinly sliced
- Whisk oil, basil and vinegar in medium bowl to blend. Add remaining ingredients and toss to blend. Season to taste with salt and pepper. Let salad stand at room temperature at least 30 minutes and up to 2 hours.