*Cut artichoke hearts into fourths (or smaller if they are particularly large artichokes), slice hearts of palm, and cube roma tomatoes so that all of the above are in pieces of approximately the same size.
*Add fresh basil. I usually use about 2 or 3 leaves sliced into very thin ribbons.
*Splash with vegan red wine vinegar and drizzle with olive oil to taste.
*Can be served at room temperature or chilled for a couple of hours first. Enjoy!