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In a heavy-based pan, heat the olive oil over a high heat. Fry the bread on both sides until golden. Allow to cool completely.
Prepare the tomatoes by quartering larger ones and halving smaller ones. Place in a large bowl.
Cut the cucumbers in half lengthways then slice into 5mm half-moons. Add to the tomatoes along with the chopped shallot.
Make the dressing by whisking the olive oil and vinegar together in a small bowl and seasoning to taste with sea salt.
Pour the dressing over the tomatoes and use your hands to mix well and ensure everything is well coated. Season again with sea salt and allow to sit for 5 minutes.
Tear the bread into roughly 3cm pieces and add to the salad, mixing gently to combine. Allow the salad to sit for at least another 5 minutes.
Gently mix through the basil.
Arrange the salad onto a large serving plate and pour over any remaining dressing. Top the salad with the anchovies (or olives if using) and hard-boiled eggs. Drizzle with a little extra olive oil and sprinkle over a touch more salt.