Yield: 4 servings
|1 \N||15\" loaf Italian bread (about 8 oz)|
|½ small||Red onion|
|½ cup||Loosely packed fresh basil leaves|
|¼ cup||Extra virgin olive oil|
|½ teaspoon||Dried oregano leaves|
|½ teaspoon||Coarsely ground black pepper|
|\N \N||Basil sprigs for garnish|
ABOUT 30 MINUTES BEFORE SERVING: 1. Cut unpeeled cucumbers into bite size chunks. In bowl, toss cucumber with ¼ t salt; set aside.
2. Cut bread into 1½" cube. Cut tomatoes into wedges. Thinly slice red onion. Chop basil.
3. In lg bowl, mix cucumbers, bread, tomatoes, onion, chopped basil, olive oil, oregano, black pepper, and ¾ t salt. Toss to coat.
4. Arrange salad on 4 dinner plates. Garnish with basil sprigs.
Good Housekeeping/July'94/scanned & fixed by DP & GG