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.