Tomato Bread Salad with Watercress Salsa Verde
2 cups watercress leaves, thick stems discarded
2 tablespoons capers, drained
1 garlic clove
1 oil-packed anchovy fillet
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Kosher salt and freshly ground pepper
8 cups diced ciabatta bread (1 1/4-inch dice)
1 pound tomatoes, cut into 1-inch dice
1 1/2 ounces shaved pecorino cheese (3/4 cup)
In a food processor, pulse the watercress, capers, garlic and anchovy until finely chopped. Add the oil and vinegar and process until the dressing is smooth.
Season with salt and pepper.
In a large bowl, toss the ciabatta, tomatoes, shaved pecorino and dressing; season with salt and pepper and serve