Solterito Arequipeño

Fava beans, choclo, tender potatoes, tomato, olives, queso fresco, and mellowed red onion make a bright Arequipeño salad dressed with oregano and red-wine vinegar.

51 min

4 side servings

Chunky Solterito Arequipeño with fava beans, choclo, potatoes, queso fresco, olives, and tomato on lettuce.

Ingredients

12 oz waxy potatoes, cut into 3/4-inch cubes

1 1/2 tsp kosher salt, divided

1 tbsp red-wine vinegar

3 tbsp extra-virgin olive oil

1/2 tsp dried oregano

1/4 tsp freshly ground black pepper

1 small red onion, thinly sliced

1 medium ripe tomato, cut into 1/2-inch cubes

1/4 cup chopped flat-leaf parsley

8 pitted black olives, halved

1/2 small rocoto chile, seeded and finely minced

4 large lettuce leaves, optional, washed and dried

Equipment

Large pot · Colander · Large mixing bowl · Chef's knife · Cutting board

Keep it chunky

Cool the vegetables before dressing and fold with a broad spoon; this keeps tender potatoes whole and the salad distinct.

Serve at room temperature

A short rest lets the onion mellow into the dressing. Spoon the salad over washed lettuce leaves if you like.

Mellow and boil

01. Toss thin red onion with vinegar and 1/4 tsp salt; let it mellow while the potatoes cook.

02. Simmer salted potato cubes for 9-12 minutes, stopping when a knife slides in but the cubes still hold their edges.

Cook beans and corn

03. Simmer favas until tender, then drain, cool briefly, and peel; use 12 oz lima beans instead if favas are unavailable.

04. Cook choclo until tender, or replace it with 1 1/2 cups ordinary sweet corn when choclo is unavailable; drain and cool.

Dress and toss

05. Whisk olive oil, oregano, and pepper into the softened onion and vinegar to make a light dressing.

06. Fold in room-temperature potatoes, beans, corn, tomato, parsley, olives, and rocoto, adding the remaining salt without breaking the potatoes.

Add cheese and serve

07. Fold in queso fresco, or use 4 oz queso paria instead if queso fresco is unavailable.

08. Rest for 10 minutes at room temperature, then serve at room temperature over lettuce leaves if desired.