Tomato Bread Salad

Tomato Bread Salad 3 large tomatoes, seeded and finely chopped 1 medium cucumber, seeded and finely chopped 1/2 large sweet onion, finely chopped 1 cup loosely packed fresh basil, minced 1/4 cup olive oil 1 tablespoon cider vinegar 1 garlic clove, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1 loaf (8 ounces) French bread In a large bowl, combine tomatoes, cucumber and onion. In a small bowl, combine 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 temperature. Cut bread in half lengthwise; toast under broiler until lightly browned. Top with salad. Serve immediately. Yield: 18 servings.