“Bathed bread” is a traditional French sandwich that is at its best when the oil from the ingredients has a chance to soak into the bread overnight. But if you’re short on time, keep a tub of the salad in the fridge for a few days and scoop onto toasted bread for a quicker meal. This is a recipe of convenience: if the odds and ends of tasty olives and veggies in your freezer looks a little different, don’t be afraid to play around with things like capers, roasted red peppers or sun-dried tomato to get a flavor you love.