2 anchovy fillets or 1 teaspoon anchovy paste
2 cloves garlic (peeled)
1/2 teaspoon salt
2 tablespoons balsamic or red wine vinegar
1/2 cup extra-virgin olive oil or basil oil
  freshly ground pepper
1 cup hearty, crusty bread (like ciabatta) (cut into 3/4-inch cubes and toasted lightly)
2 pounds (about 4 cups) ripe tomatoes (cut into 3/4-inch chunks)
1/2 cup black olives (pitted)
2 tablespoons capers (rinsed, optional)
1/2 cup roughly chopped fresh basil
1/2 cup roughly chopped fresh Italian flat leaf parsley
2 tablespoons roughly chopped fresh marjoram or oregano
1 cup bocconcini (small fresh mozzarella balls)