In skillet, combine the olive oil, anchovies, garlic and zest.
In bowl, toss shallot with vinegar and let stand 8-10 minutes.
Bring small saucepan of water to boil. Turn to low and when water is simmering, gently place eggs in water. Cook for 6 minutes, until lightly boiled. With a slotted spoon, lift eggs out of boiling water and place into ice bath and let cool 2 minutes. Peel eggs.
Arrange tomatoes in a large serving bowl and season with salt and pepper.
Drizzle the shallot/vinegar mixture over the tomatoes.
Warm the anchovy dressing over low heat to a gentle simmer.
Pour dressing over the tomatoes. Taste for seasoning.
Slice eggs and place on a serving plate.
To serve: Dish up seasoned tomatoes onto individual serving plates, garnish with sliced egg and parsley.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/heirloom-tomato-salad-garlicky-anchovy-dressing/