Hearts of Palm and Pepper Salad with Olives, Feta, Basil, and Fried Capers

5 from 1 vote

Hearts of Palm and Pepper Salad with Olives, Feta, Basil, and Fried Capers

Bright and briny with a tangy dressing and herbal notes from fresh basil, this refreshing salad comes together quickly and easily. I like to top it with fried capers, which add a salty crispy texture that contrasts nicely with the hearts of palm but for ease, they can be omitted. Leave out the feta to make this dairy-free.

Course Salad, Side Dish

Cuisine Mediterranean

Keyword basil, bell pepper, caper, dairy-free, easy, egg-free, fast, feta, hearts of palm, mediterranean, nut-free, olive, salad, side, vegetarian

Prep Time 20

Cook Time 5

Total Time 30

Servings

Calories 171kcal

Author Jenny Ross

Ingredients

12 ounces hearts of palm sliced thin and halved
1/2 cup jarred roasted red bell peppers sliced thin
2 tablespoons red onion sliced thin
1/2 cup feta crumbled, omit for dairy-free
1/2 cup Kalamata olives
1/4 cup basil fresh, sliced thin
2 tablespoons olive oil
2 tablespoons red wine vinegar
3 tablespoons capers
4 tablespoons avocado oil

Instructions

Add all ingredients except the capers and avocado oil to a bowl and toss to combine.
Add the avocado oil and capers to a small pot and heat over medium-high heat until bubbling. Cook over medium high heat until the capers are no longer sizzling (they will sizzle less as the water is cooked out of them) and they are crisp. Transfer to a paper towel lined plate to drain any excess oil and let cool.
Garnish the salad with capers just before serving

Notes

Most of the avocado oil used for frying isn’t added to this salad.

Nutrition