114: Bread and tomato salad, p273

A simple salad jazzed up with the addition of anchovy fillets, olives and red wine vinegar. Not sure if the bread was supposed to be chopped up after baking, as it definitely didn't say in the recipe... I cut the oblong ciabatta into thick rounds so they were c. 2x3inches, mixed them with the salad and dressing, and then placed the bread in the bowls and piled the salad and poured the dressing on top, but I think it might have been better to chop the bread up into more bite-sized crouton pieces so they would soak up more of the juices and be easier to eat (who wants to be trying to cut pieces of crispy bread in a salad?? We used our fingers to eat the bread in the end...). If I did this again I'd also chop the anchovies up and mix them in the dressing and then dress the salad with them, to make the fishy meatiness of the anchovies go that bit further, throughout the whole salad.