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.
More Quick Side Dishes
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 It
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.
Herbal New Zealand Sauvignon Blanc.
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