Zucchini-Tomato-Hearts of Palm Salad

Simple, healthy salad inspired from a recipe in Nancy Silverton's "A Twist of the Wrist". She actually recreated it based on a dish by Chef Waxman of Barbuto in NYC.  The basic ingredients of hearts of palm and zucchini remain the same but I had a few additions and alternations to come up with this recipe.

INGREDIENTS
14 oz jar hearts of palm - chopped
1 zucchini - quartered and chopped thinly
2 1/2 cups of cherry tomatoes - halved (Cherubs are my favorite)

1/8 cup of extra virgin olive oil

1/4 cup (heaping) Parmesan cheese - shredded

1/2 teaspoon lemon zest

TOOLS

chef's knife
cutting board
grater
teaspoon
measuring cup
plastic container with top
can opener

 INSTRUCTIONS
Chop all of the vegetables and mix with olive oil, cheese and lemon zest.  Shake and serve immediately or for best results, refrigerate for at least 30 minutes.  You can serve as a side salad or over a bed of leafy lettuce.   One of my favorites eaten during brunch - served on a bed of red tipped lettuce and topped with a poached egg.

SUBSTITUTIONS
The substitution options are endless for the vegetables.  Consider the season and what's fresh in your region.  Seasonal veggies = money savings.
Tomatoes: Red Bell Peppers
Zucchini: Asparagus, Fennel, Squash, Snap Peas, Green Beans
Cheese: Percorino Romano, Asiago, Gouda
Lettuce:  Green leafy, Iceberg, Romaine, Spinach, Arugula, Escarole, Endive
Lemon Zest:  Orange Zest, Lime Zest
Extra Virgin Olive Oil: Grapeseed Oil, Sunflower Oil, perhaps Canola

Preparation Time: 20 mins or less
Servings: 4 (1 1/4 cups each)
Weight Watchers Points: 4 points per serving (with poached egg 6 points)