Salad Recipe: Hearts of Palm, Corn, Tomatoes & Watercress Salad

updated Feb 3, 2020
Hearts of Palm, Corn, Tomatoes & Watercress Salad
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(Image credit: Apartment Therapy)

While on a recent trip to South America, I was served an incredible variety of fresh produce assembled into platters of lightly dressed salads. As a vegetarian, my hosts were concerned I wasn’t getting enough food; “Look at these salads I’m making!” I said every day at lunch. I was so into these Chilean small salads, I’ve been making a composed version of the fare offered to me almost every evening since I’ve returned. Think of this as a vegetarian twist on the much–adored Salad Nicoise.

(Image credit: Apartment Therapy)
(Image credit: Apartment Therapy)

(At left: a version of this type of salad I had at the Terra Noble Winery, in the Casablanca Valley of Chile, at right: our incredibly fresh spread of salads)

(Image credit: Apartment Therapy)

Hearts of Palm, Corn, Tomatoes & Watercress Salad

Serves 4

Nutritional Info

Ingredients

  • 1

    head butter lettuce, washed and torn into large pieces

  • 1

    bunch watercress, washed and trimmed

  • 1 1/2 cups

    sliced hearts of palm

  • 1 1/2 cups

    fresh corn

  • 2 cups

    cherry tomatoes

  • 1

    shallot, sliced thin

  • 2 cups

    roasted potatoes (I used a Russet but small, red potatoes would be more like what they served in Chile)

  • 1 cup

    green olives

  • olive oil and lemon to taste

  • salt and pepper to taste

Instructions

  1. To assemble the salad, prep all the ingredients and plate keeping everything separate.

  2. Dress with olive oil, lemon, salt and pepper to taste. Serve immediately.

Related: The Classic Caprese Salad

(Information for this post was gathered during a press trip to Chile and Argentina sponsored by Winebow. All views and opinions expressed in this post are the personal views of the author.)

(Images: Leela Cyd Ross)