Place eggs in large pan. Cover with water and bring to a boil. Cover, remove from heat, and let stand 15 - 17 minutes. Place eggs in cold water. Peel when cooled.
Cut top off round pesto loaf. Make a bread bowl, leaving about ½ inch wall of bread. Cut 1 cup of the leftover bread into cubes and toast in the oven for about 5 minutes at 350°F.
Dice eggs, tomato, and cucumber. Heat bacon in microwave until crisp and then chop coarsely.
In a large bowl combine tomato, basil, eggs, cucumber, and bacon. Add salad dressing and toss lightly to mix. Just before serving, mix in toasted bread and transfer salad to the hollowed out pesto loaf.
Nutritional Analysis per serving: calories 240, protein 11 g, carbohydrates 24 g, fat 11 g (3.5 g saturated), cholesterol 220 mg, sodium 480 mg.