Place hearts of palm in a serving bowl.
In a small custard cup, soak oregano and saffron in 1 Tbsp of orange juice. Let stand for 2 minutes.
In a small bowl, whisk together remaining juice, vinegar, and oil. Add oregano, saffron, and orange juice to dressing and pour over the hearts of palm.
Marinate for 1 hour before serving.Servings: 4