How To Make Tomato Bread Salad with Salsa Verde
Whip up a quick and easy lunch in this tomato bread salad recipe that’s made of anchovy fillet, watercress salsa verde, and pecorino cheese.
Preparation: 15 minutes
Cooking:
Total: 15 minutes
Serves:
Ingredients
- 2cupswater cress leaves,thick stems discarded
- 2tbspcapers,drained
- 1clovegarlic
- 1oil packed anchovy fillet
- ½cupextra virgin olive oil
- ¼cupred wine vinegar
- kosher salt and freshly ground pepper
- 8cupsciabatta bread,(1¼-inch dice)
- 1lbtomatoes,cut into 1-inch dice
- 1½ozpecorino cheese,(¾ cup), shaved
Instructions
-
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..
-
Serve and enjoy.
Nutrition
- Calories: 524.77kcal
- Fat: 32.86g
- Saturated Fat: 6.25g
- Trans Fat: 0.02g
- Monounsaturated Fat: 21.10g
- Polyunsaturated Fat: 4.25g
- Carbohydrates: 44.98g
- Fiber: 5.00g
- Sugar: 7.85g
- Protein: 13.87g
- Cholesterol: 11.91mg
- Sodium: 711.05mg
- Calcium: 261.39mg
- Potassium: 502.59mg
- Iron: 3.64mg
- Vitamin A: 85.67µg
- Vitamin C: 23.50mg
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