Using soy mozzarella makes this salad completely dairy-free. However, if you’d prefer, you can use regular mozzarella instead.

Roasted Red Peppers Image - Masterfile


2 whole-wheat rolls, preferably sourdough, split

2 cloves garlic, peeled and halved

4 red bell peppers, cut lengthwise into flat panels

3 tablespoons balsamic vinegar

1 tablespoon olive oil

3/4 teaspoon salt

1 pint cherry tomatoes, halved

2 cucumbers, peeled, halved lengthwise, seeded, and cut into 1/2-inch chunks

4 ounces soy mozzarella, cut into 1/2-inch cubes

3 tablespoons chopped fresh basil


1. Preheat the broiler. Broil the rolls, cut-side up, 6 inches from the heat until golden brown, about 30 seconds. Rub the cut sides of the bread with the garlic. Discard the garlic. When cool enough to handle, cut the bread into 1-inch cubes.

2. Place the bell pepper panels, skin-side up, on the broiler rack. Broil the peppers 4 inches from the heat until charred, about 10 minutes. When cool enough to handle, peel the peppers and cut them into 1/2-inch-wide strips.

3. Meanwhile, in a large bowl, whisk together the vinegar, oil, and salt. Add the bread cubes, roasted peppers, tomatoes, cucumbers, mozzarella, and basil, and toss well. Let stand at least 30 minutes before serving. Serve the salad at room temperature or chilled. Makes 4 servings

Nutrition Facts

per serving
calories 239
total fat 7.2g
saturated fat 2g
cholesterol 5mg
dietary fiber 6g
carbohydrate 36g
protein 10g
sodium 942mg

good source of: beta carotene, thiamin, vitamin B6, vitamin C


The reason for seeding a cucumber is to remove the excess liquid that surrounds the seeds, which can make salads soggy. To seed a cucumber, halve it lengthwise. Then take a small spoon (any metal spoon with do, though a grapefruit spoon is especially efficient) and use the tip to scrape out the channel of seeds that runs down the center of the cucumber. This will leave you with a cucumber half that looks like a "U" in cross-section.

If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 26 Oct 2011

Last Modified: 25 Mar 2015