Serves 6 to 10 as a salad
• 2½ cups hearts of palm, cut in ¼-inch slices
• ¼ cup fruity olive oil
• 3 Tbs. white wine vinegar
• fresh-ground black pepper to taste
• ⅓ cup chopped fresh parsley
• salt to taste
• 10 medium-sized tomatoes
1. Drain and rinse the hearts of palm and slice them. Combine them in a bowl with the olive oil, vinegar, pepper, parsley, and salt. Toss the mixture gently until all the hearts of palm are evenly coated, then cover the bowl and chill the mixture for several hours.
2. Slice the tomatoes in half crosswise. With a small, sharp knife, scoop out a shallow bowl in each tomato half. Save the scooped-out tomato pulp for another use. Lightly salt and pepper the tomato shells. Dividing the marinated hearts of palm evenly among the 20 tomato shells, mound a couple of spoonfuls evenly in each one.
