1. Place tomatoes on platter; lightly salt. If using anchovies, cut each fillet into 3 or 4 pieces; if using tuna, drain and shred coarsely.

2. Blanch fava beans, if using, in boiling water 30 seconds, then drain and rinse well in cold water. Slip beans out of skins by grasping each one by grooved end and squeezing gently. Cut stems off artichoke, if using, pull off tough outer leaves by hand, and trim a few more layers of leaves with sharp knife. Scoop out chokes and cut artichokes into thin slices.

3. Rub bottom and sides of large salad bowl with garlic pieces; discard. Arrange anchovies or tuna, favas or artichokes (or neither), cucumber; green pepper; onions, eggs and olives in bowl. Drain tomatoes, salt again, and add to bowl.

4. Make dressing with olive oil, basil, salt and pepper. Refrigerate both salad and dressing about 1 hour before serving; drizzle dressing over salad and serve.