Yield: 4 servings
Measure | Ingredient |
---|---|
2 mediums | Cucumbers |
\N \N | Salt |
1 \N | 15\" loaf Italian bread (about 8 oz) |
4 larges | Tomatoes |
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