Preheat oven to 400°F (200°C, gas mark 6)

Break up the mushroom into large, bite sized pieces or ‘leaves’, put onto a lined baking sheet. 

Toss with 1 tablespoon (15ml) of the olive oil, a pinch of salt and pepper, and the garlic powder and oregano, until everything is coated. 

Put into the oven for 15 minutes. 

Meanwhile, chop the tomatoes into irregular bite-sized pieces and put them into a bowl. Add a small pinch of salt, toss, and set aside to marinate. 

Toss the bread cubes with 2 tablespoons (30ml) of olive oil in a large bowl (the same one you’ll be using for the salad). 

After 15 minutes, pull the sheet pan out of the oven and flip the mushrooms. Move them all to one side of the sheet pan. 

Dump the bread cubes onto the other side and return to the oven for another 15 minutes, tossing the bread halfway through and watching that it doesn’t burn. 

You may have to pull them out early or leave them in longer depending on your oven. You want them to be nicely toasted, but not browned and hard. 

Take the sheet pan out and let everything cool. 

Move the tomatoes over to the large salad bowl, reserving the liquid the released in their original bowl. 

Add the red wine vinegar, mustard, sugar, a pinch of salt and pepper, sugar, anchovies (if using), and the minced garlic to the tomato liquid. Add the remaining olive oil and whisk it all together. 

Add the mushrooms, bread, and onions to the bowl with the tomatoes. Pour in the dressing and toss everything together well. 

Let sit for at least 15 minutes before serving to allow the bread to soak up the sauce. 

When ready to serve, add the basil and cheese and toss it in. Serve with flaky salt. Enjoy!