Happy Friday, y’all! I don’t know about you, but I sure am relieved that the weekend is almost here! What are you getting into this weekend? Do you have any fun plans? If so, let me know – maybe I’ll crash your party! I’m totally not kidding.
I’m seriously hoping to have some chill time this weekend. Maybe hang out with Luke and Laura and totally binge on General Hospital. Don’t judge me.
Let’s talk about this salad. I realize that salads are not the sexiest topic in the world, but this one is absolutely hands-down worth discussing. I came across the original Heartthrob Salad recipe in a Valentine’s Day issue of Cooking Light Magazine about 10 years ago or so. We made it, loved it, and have been having it pretty regularly ever since. It’s so simple and delicious. You just have to plan ahead a bit and sometimes I just throw together the tomato dressing part the day before and stick it in the fridge overnight.
Normally I make this salad with cherry, plum or Roma tomatoes, but you can use whatever tomatoes you like. Jennifer and I went to the farmer’s market outside of our work the other day and they had these gorgeous little heirloom tomatoes. Most of them were cherry size, but some were tiny and some were the size of small Romas.
Like the crazy lady that I am, I snatched up 3 or 4 pints. I was so out of control grabbing all these tomatoes I can’t remember how many I bought. Based on my produce hanging basket I’d say I was
nuts slightly out of control.
Have a fantastic weekend, y’all!
- 1 pint heirloom cherry size tomatoes, sliced in half or quartered for larger ones
- 2-3 garlic cloves, minced or pressed
- 2 tablespoons pitted and chopped kalamata olives
- 3 pieces of heart of palm,cut into 1/2 - 3/4 inch pieces plus 2 or so more to garnish, sliced into 2 inch long and 1/4 inch wide pieces - these sizes are approximate - do what makes you happy
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- salt and pepper
- 1 head of romaine lettuce, cut or torn into bite sized pieces
- Optional items - grated parmesan (obviously not a vegan option) and parsley
- Combine tomatoes, garlic, olives, small pieces of heart of palm vinegar, olive oil, Dijon, and salt and pepper to taste in a container with a lid, stir to mix well, cover and refrigerate for at least 2 hours.
- Add lettuce to a large bowl, top with tomato/olive/dressing business and garnish with remaining pieces of heart of palm
- Top with parsley and parmesan if using
Inspired by and adapted from Cooking Light Magazine