Tomato Bread Salad with Watercress Salsa Verde

A bright-tasting salsa verde, made with watercress, capers, garlic and anchovy, lends flavor to a luscious salad of juicy ripe tomatoes, chewy bread cubes and salty pecorino cheese. The salsa verde is good on almost anything, from fish to meat.

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  • Servings: 4

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  • 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)

How to make this recipe

  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. Season with salt and pepper.

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

Suggested Pairing

Herbal New Zealand Sauvignon Blanc.

Contributed By Published August 2007

490366 recipes/tomato-bread-salad-with-watercress-salsa-verde 2013-12-06T23:54:32+00:00 Nick Fauchald summer|fast-column|barbecue-cookout|italian|salads|side-dishes|4|fast|no-cook|weeknight-dinner august-2007,green salsa,salsa verde,Nick Fauchald,bread salad,tomato salad,panzanella recipes,tomato-bread-salad-with-watercress-salsa-verde 490366

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