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)
  1. 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.
  2. Season with salt and pepper.
  3. In a large bowl, toss the ciabatta, tomatoes, shaved pecorino and dressing; season with salt and pepper and serve