Tomato-Cucumber Salad With Hearts Of Palm And Lemon Vinaigrette

• 4 ripe tomatoes (preferably 2 red and 2 yellow)
• 2 small cucumbers, peeled
• 5 hearts of palm (about 1/4 can)
• 1/4 cup chopped fresh mint and 1/4 cup chooped flat-leaf parsley
• 2 lemons
• 1/4 teaspoon white pepper
• 1/2 cup canola oil
• salt and black pepper to taste

1. Chop tomatoes and cucumbers into large bite-sized chunks.
2. Rinse hearts of palm in cold water and blot dry. Peel off ny outer layer that seems too tough to eat and slice into 1/4 inch rounds.
3. Prepare dressing: juice lemon into medium bowl, removing
4. seeds. Add white pepper and whisk in canola oil, pouring in
5. slowly to produce a smooth blend. Season to taste with salt and pepper.
6. Toss tomatoes, cucumbers and heart of palm with desired amount of dressing and stir in chopped herbs. Let sit one hour to allow flavors to blend.

tomatoes, cucumbers, hearts of palm, mint, lemons, white pepper, canola oil, salt

Taken from www.epicurious.com/recipes/member/views/tomato-cucumber-salad-with-hearts-of-palm-and-lemon-vinaigrette-1202408 (may not work)