Tomato Bread Salad with Watercress Salsa Verde
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)
Instructions
Tomato Bread Salad with Watercress Salsa Verde serves 4 original recipe by Food & Wine.
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