Tomato Bread Salad With Watercress Salsa Verde

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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)

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