Panzanella With Mint And Anchovy

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1 pound cherry tomatoes

1 teaspoon kosher or sea salt

4-6 ounces day-old peasant bread, torn into bite-size pieces

1 cucumber, peeled, seeds scooped out, and diced

1/2 small red onion, peeled and very thinly sliced

2 tablespoons drained capers

small handful fresh mint (15-20 leaves) picked and sliced into thin ribbons, divided

For the dressing:

2 anchovy fillets

1 clove garlic

Sea salt and freshly ground black pepper, to taste

1/3 cup good-quality olive oil

2 tablespoons sherry vinegar

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