3 lg Tomatoes; seeded; chop fine
1 md Cucumber; seeded; chop fine
1/2 lg Sweet onion; chop fine
1 c Loosely packed fresh basil –
1/4 c Olive oil
1 tb Cider vinegar
1 cl Garlic; minced
1/2 ts Salt
1/4 ts Pepper
1 lg Loaf white bread; or
French bread loaf
Recipe by: Taste of Home Magazine, 93/08-09 In a large bowl, combine
tomatoes, cucumber and onion. In a small bowl comb basil, oil, vinegar,
garlic, salt and pepper. Pour over tomatoes and toss. Refrigerate for at
least 1 hour. Before serving, allow salad to come to room temp. Cut bread
into thick slices; toast under broiler until lightly browned. Top with
salad and serve immediately. Yield 18 servings:
Yields
18 servings