600g day old sourdough bread
3 tbsp olive oil
500g ripe tomatoes, roughly chopped
2 roast red peppers, roughly chopped
1 small red onion, halved & thinly sliced
Large bunch (25g) of Basil leaves, torn
Few sprigs of Marjoram or oregano leaves, roughly chopped
8 anchovies, in oil
1 clove garlic, crushed
1/2 tsp Dijon mustard
50ml red wine vinegar
100ml olive oil
Preheat the oven to 150C. Cut the bread into large cubes or break it up into bite-size pieces with your hands. Drizzle with 3 tbsp olive oil and place in the oven for 8-10 mins to dry out. It’s not necessary to do this but I think it prevents the salad from getting too soggy.
Place the chopped tomatoes, red pepper, and onion into a large bowl with the herbs.
Mix the crushed garlic, olive oil, mustard and vinegar in a jar. Pour into the tomato mix. Add the anchovies and finally the bread. Ensure that everything is mixed properly and leave at room temperature for 15 mins before serving.