Step 1

Heat the oven to 180C/160C fan/gas Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.

Step 2

Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.

Step 3

In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.