The delicate flavors of hearts of palm and artichokes with crunchy, sweet bell peppers tossed in a tart and spicy dressing.
About 2 cups of sliced hearts of palm
About 1 1/2 cups chopped artichoke hearts (packed in water, if possible)
2 red bell peppers, chopped
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon red pepper flakes
Feta cheese (optional)
Place hearts of palm, artichoke hearts and red pepper in a large bowl. In a small bowl, zest lemons, then add juice. Whisk in oil, salt and red pepper flakes. Pour over vegetables and mix well. Add some Feta if you like. Serves 4 - 6.