Tomato Bread Salad with Salsa Verde Recipe

Tomato Bread Salad with Salsa Verde Recipe

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
Total: 15 minutes



  • 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
  • ozpecorino cheese,(¾ cup), shaved


  1. 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.

  2. In a large bowl, toss the ciabatta, tomatoes, shaved pecorino, and dressing; season with salt and pepper..

  3. Serve and enjoy.


  • 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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