For a potluck luncheon tomorrow bidding a few people farewell, I made a vegan dish. My intention was to bring a colorful room temperature no-fuss vegetarian dish, flip-flopping on the inclusion of goat cheese. Since we didn't pick any cheese up last weekend, we ended up with a vegan dish.
Ingredients are hearts of palm (yes, we bought more), grilled asparagus, cherry tomatoes, red peppers, and kalamata olives. Mixed with the vegetables are olive oil, oregano, vinegar, black pepper, and sea salt. The later addition of artichoke hearts packed in oil brightened the salad by adding a bit of piquancy.