• 1/4 cup extra-virgin olive oil
• 1/4 cup chopped fresh basil
• 2 tablespoons white wine vinegar, or raspberry vinegar
• 1 pound Roma tomatoes, cut into wedges
• 1 14 oz. can hearts of palm, drained, and cut crosswise into 1 inch pieces
• cooked chunks of cold fish, such as salmon, orange roughly, or scallops
• salt and pepper, to taste

Whisk oil, basil, and vinegar in measuring cup. Toss remaining ingredients in salad bowl. Toss in dressing, and serve immediately.


Side Dishes Vegetable Dishes