1/4 Cup fat-free balsamic vinaigrette
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon black pepper
1 (8-inch) round loaf sourdough bread
2 cups thinly sliced romaine lettuce
1 cup sliced tomato
1 (4-ounce) package crumbled feta cheese
1 1/4 cups sliced peeled cucumber
1/2 cup sliced red onion
1/4 cup sliced ripe olives
1. Combine first 4 ingredients in a small bowl,- stir with a whisk.
2. Cut bread in half horizontally. Hollow out top and bottom halves of bread, leaving 1-inch-thick shells, and reserve torn bread for another use.
Brush inside of bread shells with 3 tablespoons vinaigrette mixture.
3. Layer lettuce and tomato in bottom half of bread shell, brush tomato with
remaining vinaigrette mixture. Layer cheese, cucumber, onion, and olives over tomato. Replace top half of bread shell. Wrap tightly in plastic
wrap, chill 2 to 4 hours.