2 cans 14 oz (398 ml) heart of palm, drained and sliced

10 marinated artichoke hearts, drained and quartered

24 cherry tomatoes, halved

1/2 small onion, finely chopped

1/4 cup (60 ml) olive oil

2 tablespoons (30 ml) balsamic vinegar

2 tablespoons (30 ml) fresh basil, chopped

Salt and pepper

Boston lettuce leaves

In a bowl, combine all the vegetables.

In another bowl, whisk together the oil, vinegar and basil. Season with salt and pepper.

Pour over the vegetables. Toss to coat. Let stand for 15 minutes before serving on the lettuce leaves.

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