10 fresh basil leaves, torn
15cm/6in piece of cucumber, sliced
1 garlic clove, finely chopped or grated
1 tsp fresh oregano or marjoram leaves, chopped
1 small red onion, thinly sliced
1 handful rocket leaves
2 or 3 large ripe tomatoes, sliced
1 tsp Dijon mustard
6 anchovies in olive oil, drained
20 Niçoise or Kalamata olives, pitted and halved
salt and freshly ground black pepper
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
3 hard-boiled free-range eggs, peeled and sliced
1 pain de campagne or round sourdough loaf (about 400g/14oz)