In a medium bowl or mason jar, combine 1/4 cup of olive oil, 2 tablespoons of white wine vinegar, 1 tablespoon of Dijon mustard, and 1 minced garlic clove. Add 1 teaspoon of dried marjoram, 1/2 teaspoon of kosher salt, and a pinch of freshly ground black pepper. Whisk or shake well until blended.

In a large serving bowl, layer in the drained and sliced hearts of palm, thinly sliced red onion, sliced English cucumber, halved cherry tomatoes, and pimento-stuffed green olives. Sprinkle chopped fresh parsley over the top.

Drizzle the prepared garlic mustard vinaigrette over the salad ingredients and gently toss to combine the flavors without damaging the vegetables.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld beautifully.

After marinating, give the salad a light toss and serve chilled. This salad makes a vibrant side at gatherings.