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Tomato Salad with Potato, Egg, Manchego, & Anchovy Vinaigrette

Caroline Wright
Tomatoes in summer are ripe to be celebrated, and this salad provides a dinner-worthy opportunity. The jumble of tomatoes, peppers, potatoes, cooked egg, and cheese make this salad versatile, yet hearty enough for all palates. Use a fork to cleave the manchego into bite-size pieces; it’s quick and brings a rustic texture to the recipe.
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Ingredients
  

ANCHOVY VINAIGRETTE

  • 2 tablespoons olive oil
  • 1 teaspoon anchovy paste
  • 1 finely grated garlic clove
  • 1 tablespoon white wine vinegar

SALAD

  • 12 red-skinned new potatoes 12 ounces, quartered
  • 4 large eggs
  • 4 heirloom tomatoes 1¾ pound, roughly cut into 1-inch pieces
  • 1 Fresno or jalapeño pepper sliced
  • 3 ounces manchego broken with a fork into chunks (½ cup)
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • ANCHOVY VINAIGRETTE: In a small skillet, heat oil over medium-high heat. Add anchovy paste and garlic, and cook, stirring, until anchovies dissolve and garlic is fragrant, 1 minute. Whisk in vinegar. Set aside to cool to room temperature.
  • SALAD: In a medium saucepan fitted with a lid, place a steamer basket over 1 inch of salted water. Bring water to a boil. Fill steamer basket with potatoes, cover, and reduce heat to medium-low. Steam potatoes until tender, 12 to 15 minutes.
  • Meanwhile, in a small saucepan fitted with a lid, place eggs and add enough water to cover by 1 inch. Bring water to a simmer over medium heat, about 12 minutes. Once water begins to bubble, remove saucepan from heat and cover. Let eggs stand in hot water 8 minutes, then place under cold running water until cool enough to handle. Remove shells, and cut eggs into quarters.
  • On a large serving platter, scatter tomatoes, pepper, manchego, cooked potatoes, and quartered eggs. Sprinkle with salt and pepper, and spoon dressing over the salad before serving.