Tomato bread salad with watercress salsa verde

Indulge in the delightful flavors of tomato bread salad topped with vibrant watercress salsa verde. A culinary masterpiece bursting with fresh taste.

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)
• 450g tomatoes, cut into 1-inch dice
• 40g shaved pecorino cheese (3/4 cup)

Instructions:

1. Using a food processor, blend together the watercress, capers, garlic, and anchovy until they are finely minced. Incorporate the oil and vinegar and blend until the mixture has a smooth consistency. Add salt and pepper for flavor.
2. Combine the ciabatta, tomatoes, shaved pecorino, and dressing in a spacious bowl; add salt and pepper to taste before serving.

Summary:

• Calories: 2340 kcal
• Fat: 151 g
• Protein: 73 g
• Carbs: 178 g
• Potassium: 1946 mg
• Magnesium: 253 mg