350gstale breadsuch as focaccia, ciabatta, sourdough, etc. (dry in the oven on low if not stale)
150mlgood quality extra-virgin olive oil
1small shallotfinely diced
1large garlic cloveminced
1tspDijon mustard
2anchovies(optional)
2tbspred wine vinegar
Sea salt
Small bunch of basilleaves only
Instructions
Place the chopped tomatoes in a colander set over a bowl. Generously season with salt and toss to coat. Leave to drain for at least 15 minutes, catching the water in the bowl beneath the colander.
While the tomatoes drain, cut the bread into cubes and begin to make the dressing by mixing the finely chopped shallot, garlic and anchovies (if using) with the Dijon mustard and vinegar.
Drizzle in the olive oil, whisking constantly, followed by the drained tomato juice – also continuing to whisk constantly. Once combined, season with salt and pepper to taste, then pour into a large bowl with the tomatoes and bread.
Leave to sit for at least 20 minutes before serving.