1. Cut the top off the round pesto loaf. Make a bread bowl, leaving about 1/2 inch wall of bread.
  2. Toast bread top lightly; set aside to cool. Cut toasted bread into cubes. Dice hard-cooked eggs and tomatoes. Heat bacon in the microwave until crisp according to package directions. Chop coarsely.
  3. In a large bowl, combine bread cubes, tomatoes, basil, eggs, cucumber, and bacon. Add salad dressing; toss lightly to mix.
  4. Just before serving, transfer salad to the hollowed pesto loaf.
  5. Garnish as desired with any of the following: hard-cooked eggs, tomatoes, cucumber slices, or basil leaves.