Put a pan of water on to boil. Top and tail the beans then cook them for 3 or 4 minutes till tender, remove from the heat and plunge them into iced water.
Warm an overhead grill. Tear the bread into large, jagged pieces, roughly 4cm in diameter and spread them out in a single layer on a baking sheet. Trickle the olive oil over the bread then cook under the heated grill till golden brown.
Green beans, crisp, bright and pencil thin, offer a much needed change of texture
Make the dressing: pour the vinegar into a small bowl, beat in the olive oil and a little salt and pepper. Peel and very finely slice the garlic. Shred half of the basil leaves, stir them into the dressing and set aside for a few minutes.
Slice the tomatoes and put them into a large salad bowl. Finely slice the spring onions and add to the tomatoes.
Dip the toasted bread into the dressing then rest among the tomatoes. Drain, and pat dry the green beans, then add together with the reserved basil leaves. Pour over the dressing and gently toss the tomatoes, bread and dressing together.
Tuck the anchovies, patted dry, and the olives among the salad and serve.