- 1 pint cherry or grape tomatoes, cut in half lengthwise
- 2 tablespoon fresh basil, cut in thin strips (chiffonade)
- 1/3 cup diced red onions
- 1 (14- ounce) can of hearts of palm, drained and sliced
- 6 ounces baby spinach leaves
- 4 stalks hearts of palm, drained and sliced
- ½ diced orange or yellow bell pepper
- ½ cup crumbled feta
- 2 tablespoons lemon juice
- ½ teaspoon dried oregano
- 2 cloves garlic, minced or pressed
- ¼ teaspoon pepper
- ¼ teaspoon sea salt
- 1/3 cup extra virgin olive oil
- Mix the lemon with the next four ingredients. While whisking, slowly drizzle the olive oil into the mixture to emulsify. Gently toss the salad ingredients excluding feta. Gently fold the feta in with the tomatoes or crumble over the top of each serving. Keep leftover dressing refrigerated.