A vibrant and refreshing salad featuring hearts of palm, tomatoes, and a zesty vinaigrette.
In a mixing bowl, combine the minced garlic, olive oil, white wine vinegar, salt, pepper, and Dijon mustard.
Whisk the dressing thoroughly to ensure all ingredients are well combined.
Slice the hearts of palm into 1/2-inch rings and cut the tomatoes into wedges.
Use a sharp knife to achieve clean cuts for better presentation.
Add the hearts of palm and tomatoes to the bowl with the dressing and toss gently to coat.
Toss gently to avoid breaking the hearts of palm.
Refrigerate the mixture for at least 2 hours to allow the flavors to meld.
Cover the bowl with plastic wrap to keep the salad fresh.
Just before serving, add the lettuce to the bowl and toss to combine.
Add the lettuce just before serving to maintain its crispness.
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