Toast the bagel halves, then leave to dry until you prepare all the other ingredients. They should be crunchy outside and a little soft within. Break into bite sized chunks.

Wash the tomatoes, halve or dice them depending on the size, and place into a large salad bowl with the olives.

Add the sliced roasted peppers, olives and a few basil leaves.

Soak the red onion in a small bowl of cold water with a pinch of salt for about 20 minutes - this reduces the sharpness of the raw onion, making it easier to digest. Drain and add to the tomatoes.

To make the dressing: crush the anchovy fillets (if using) with the crushed garlic, red wine vinegar, 4 tbsp of the olive oil, ½ tsp of sea salt and a good pinch of black pepper.

Stir well and add to the tomato mixture, stir again, cover and set aside until everything else is ready. You can do this a few hours ahead. l The longer it sits the more tasty juices the tomatoes will produce.

Add to the tomatoes and stir, so the bagel absorbs much of the liquid.

Transfer the salad to a shallow serving bowl with all the juices and garnish with basil leaves and a generous drizzle of extra virgin olive oil.

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