Serves 6
- One 28 oz. can Hearts of Palm, cubed
- One 6 oz. can Black Olives, sliced
- One carton red & yellow Cherry Tomatoes, halved
- 6 Tablespoons Fandango Olive Oil
- 2 – 3 Tablespoons Fandango Pomegranate Balsamic
Assemble first 3 ingredients in a bowl. Combine Olive Oil & Balsamic & whisk until blended. Drizzle over salad and top with slivered Basil leaves & Black pepper to taste.
