Drain the hearts of palm and slice them into 1/4-inch rounds. Chop the quartered artichokes into bite-sized pieces, halve the cherry tomatoes horizontally, and finely chop the kalamata olives and fresh parsley. Combine all in a large bowl.

Finely dice the shallot and place it in a jar with a secure lid. Squeeze the juice from a fresh lemon into the jar, add a pinch of salt and freshly ground black pepper, then pour in the olive oil. Seal the jar and shake for about 20-30 seconds until combined.

Pour the dressing over the salad base and gently toss to coat each ingredient evenly without overmixing.

Let the salad rest in the refrigerator for at least 1 hour before serving.