Instructions: Place the bread cubes in a mixing bowl, and add enough cold water to cover them. Let the cubes soak for 5 minutes. Meanwhile, halve the cucumber length-wise and cut off the ends, but do not peel it. Scrape out the cucumber seeds with a teaspoon. Cut enough cucumber into 1/4 inch dice to measure 1 1/2 cups. Drain the bread, gently squeezing out as much of the moisture as you can with your hands. Drop the bread cubes in a large salad bowl, and mix in the cucumber, tomatoes, onion, basil, 4 tablespoon of olive oil, 1 tablespoon of vinegar, about 1 teaspoon salt and about 1/4 teaspoon pepper. Cover the bowl and let mixture at room temperature for at least two hours. To serve the salad, add the remaining spoonfuls of olive oil and vinegar, and additional salt and pepper to taste. Line a platter with romaine leaves, and spoon the salad onto the center of the leaves, or serve directly from the salad bowl. MM reformat of Scott A. Steinbrink

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.