Wash and slice the English cucumber into thin rounds, about ¼ inch thick. Open and drain the can of hearts of palm and cut into bite-sized pieces. Thinly slice the shallot or red onion if using. Gather in a medium-sized shallow bowl.

In a small bowl, combine 4 tablespoons of apple cider vinegar and 2 tablespoons of extra virgin olive oil. Whisk until well emulsified.

Drizzle the dressing over the cucumber, hearts of palm, and shallots. Add ½ teaspoon of kosher salt and freshly cracked pepper. Gently toss to coat all ingredients.

Taste the salad. If desired, add more apple cider vinegar for tang or olive oil for richness to adjust flavor.

Serve immediately or refrigerate without dressing for a couple of hours for deeper flavor. Enjoy chilled or at room temperature.