Italian tomato & bread salad

INGREDIENTS

• 200 g stale or part-baked ciabatta bread
• 600 g ripe mixed tomatoes, roughly chopped
• sea salt
• freshly ground black pepper
• 1 handful small capers, soaked and drained
• 1 red onion, peeled, halved and very finely sliced
• 280 g roasted peppers in olive oil, drained and roughly chopped
• 8 anchovy fillets in olive oil, drained, optional
• good-quality red wine vinegar
• good-quality extra virgin olive oil
• 1 bunch fresh basil, leaves picked