Tomato Bread Salad with Watercress Salsa Verde

Name: Tomato Bread Salad with Watercress Salsa Verde
Total time: 25 min
Yield: 4
Ingredients: 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)

5,098 Ratings

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

By Nick Fauchald

August 2007

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Tomato Bread Salad with Watercress Salsa Verde

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Tomato Bread Salad with Watercress Salsa Verde

Gallery

Recipe Summary

Ingredients

Directions

Suggested Pairing

Reviews

All Reviews for Tomato Bread Salad with Watercress Salsa Verde