Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is a delightful dish perfect for warm weather gatherings. This vibrant salad combines protein-packed lentils, sweet roasted corn, juicy tomatoes, creamy mozzarella, and fragrant basil. Whether you’re hosting a picnic or looking for a light lunch option, this salad is versatile and bursting with flavor. The addition of pan-crisped prosciutto elevates it into a satisfying main course or an impressive side dish.

Why You’ll Love This Recipe

• Easy to Prepare: This salad comes together quickly in just 35 minutes, making it perfect for busy weeknights.
• Nutritious Ingredients: Packed with lentils and fresh veggies, it provides a healthy dose of protein and fiber.
• Versatile Dish: Enjoy it as a main course or serve it alongside grilled meats—it’s suitable for any occasion!
• Flavorful Vinaigrette: The homemade vinaigrette adds a zesty kick that complements the salad perfectly.
• Seasonal Freshness: Incorporating fresh corn and basil makes it ideal for summer.

Tools and Preparation

Having the right tools makes preparing your Summer Lentil Salad easier and more enjoyable. Below are the essential tools needed to whip up this delicious dish.

Essential Tools and Equipment

• Large saucepan
• Colander
• Large mixing bowl
• Jar with tight-fitting lid (for vinaigrette)
• Large skillet

Importance of Each Tool

• Large saucepan: Perfect for cooking lentils evenly without overcrowding.
• Colander: Essential for rinsing lentils thoroughly before cooking.
• Large mixing bowl: Ideal for combining all the ingredients without spilling.

Ingredients

For the Vinaigrette

• 1/2 cup extra virgin olive oil (or another neutral-flavored oil, such as sunflower)
• 2 tablespoons red apple vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1 tablespoon finely minced fresh basil
• 1/2 teaspoon crushed/finely minced garlic
• 1/2 teaspoon salt
• Freshly ground black pepper (to taste)

For the Salad

• 1 cup green lentils
• 2 ounces thinly sliced prosciutto
• 2 cups fresh corn kernels (cooked & sliced from the cob)
• 2 cups grape OR cherry tomatoes (halved or quartered)
• 8 ounces mini fresh mozzarella balls (ciliegine sized)
• 1/4 cup fresh basil leaves (sliced in a chiffonade)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

Step 1: Prepare the Vinaigrette

Combine the ingredients in a jar:
1. In a jar with a tight-fitting lid, add the olive oil, vinegar, lemon juice, Dijon mustard, minced basil, garlic, salt, and pepper.
2. Shake vigorously until well combined. Set aside.

Step 2: Cook the Lentils

Rinse and boil:
1. Place the lentils in a colander and rinse under cool water.
2. In a medium saucepan, bring 4 cups of water to a boil.
3. Add the lentils to boiling water; reduce heat to simmer.
4. Cover and cook for 15 to 20 minutes until tender but not mushy.
5. Drain in colander; season with salt to taste and set aside to cool.

Step 3: Crisp the Prosciutto

Cook until crispy:
1. Set a large skillet over medium heat; add prosciutto in a single layer.
2. Cook for 3 to 5 minutes on each side until crisped up and brown around edges.
3. Transfer to paper towels to cool; repeat until all prosciutto is cooked.

Step 4: Assemble the Salad

Combine ingredients:
1. In a large mixing bowl, layer cooked lentils, corn kernels, sliced tomatoes, mozzarella balls, and basil leaves.
2. Shake vinaigrette well and drizzle over salad ingredients.
3. Gently toss everything together until combined.

Step 5: Serve or Chill

Finish up:
1. Serve immediately or refrigerate for at least one hour to enhance flavors.
2. Just before serving, stir again and crumble prosciutto on top for added crunch.

Enjoy your refreshing Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil!

How to Serve Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

Serving Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is a delightful experience. This vibrant salad can be enjoyed in various ways, making it a versatile dish for any occasion.

As a Standalone Meal

• Perfect for lunch: This salad offers a complete meal packed with protein and nutrients.
• Great for dinner: Pair it with grilled chicken or fish for a balanced dinner option.

For Picnics or Potlucks

• Easy to transport: The salad stays fresh in a sealed container, making it ideal for gatherings.
• Crowd-pleaser: Its colorful ingredients attract everyone and cater to different dietary preferences.

With Toasted Bread

• Serve on crostini: Use toasted baguette slices topped with the salad for an elegant appetizer.
• Pita pockets: Stuff the salad into pita bread for a fun twist on serving.

Topped on Grains

• Over quinoa or rice: Enhance your meal by serving the salad over cooked grains for added texture and flavor.
• On leafy greens: Create a bed of mixed greens and top them with the salad for an extra crunch.

How to Perfect Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

To make your Summer Lentil Salad even better, follow these helpful tips. They will enhance both the flavor and presentation of your dish.

• Use fresh ingredients: Fresh corn and ripe tomatoes elevate the taste of the salad significantly.
• Chill before serving: Letting the salad sit in the fridge allows flavors to meld beautifully.
• Adjust seasoning: Taste and adjust salt, pepper, or vinegar to suit your preference before serving.
• Add more herbs: Experiment with other fresh herbs like parsley or chives for added freshness.
• Include nuts: Toss in some toasted pine nuts or walnuts for extra crunch and healthy fats.

Best Side Dishes for Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

Pairing side dishes with your Summer Lentil Salad can enhance your meal experience. Here are some excellent options that complement this vibrant dish well.

1. Garlic Bread: Crispy garlic bread adds warmth and flavor to balance the fresh salad.
2. Grilled Vegetables: Seasonal vegetables grilled to perfection provide a smoky contrast to the salad’s freshness.
3. Caprese Skewers: Cherry tomatoes, mozzarella balls, and basil drizzled with balsamic glaze make a perfect appetizer.
4. Roasted Potatoes: Herb-roasted potatoes offer heartiness that pairs nicely with lentils.
5. Fruit Salad: A light fruit salad can cleanse the palate between bites of the savory salad.
6. Coleslaw: A tangy coleslaw adds crunch and brightness while being easy to prepare.

Common Mistakes to Avoid

When making Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil, it’s easy to make a few common mistakes that can affect the dish’s flavor and texture.

• Skipping the rinsing – Not rinsing lentils before cooking can leave a gritty texture. Always rinse them under cool water to remove any impurities.
• Overcooking the lentils – Cooking lentils too long can make them mushy. Aim for tender but firm lentils to keep their shape in the salad.
• Neglecting the dressing – Pouring the dressing over without mixing can lead to uneven flavors. Always shake the vinaigrette well and toss it gently with the salad ingredients.
• Using old ingredients – Freshness is key in this salad. Ensure your corn, tomatoes, and mozzarella are fresh for the best taste.
• Forgetting seasoning adjustments – Not tasting and adjusting seasoning can result in a bland dish. Always check for salt and pepper before serving.

Refrigerator Storage

• Store leftover salad in an airtight container.
• It will stay fresh for up to 3 days in the refrigerator.

Freezing Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

• Freezing is not recommended due to the texture of fresh ingredients like mozzarella and tomatoes.
• However, you can freeze cooked lentils separately if desired.

Reheating Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

• Oven – Preheat oven to 350°F (175°C). Spread the salad on a baking sheet and heat for about 10 minutes until warm.
• Microwave – Place servings in a microwave-safe dish. Cover and heat on medium power for 1-2 minutes or until warmed through.
• Stovetop – Heat in a skillet over medium heat, stirring occasionally, until warmed through.

Frequently Asked Questions

What makes Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil healthy?

This salad is packed with protein from lentils and healthy fats from olive oil. The fresh vegetables contribute essential vitamins and minerals.

Can I customize my Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil?

Yes! Feel free to add other vegetables like bell peppers or cucumbers or substitute feta cheese for mozzarella.

How long does it take to prepare Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil?

The total time is about 35 minutes: 15 minutes of prep time and around 20 minutes of cooking.

Can I use canned lentils instead of dried ones?

Absolutely! Canned lentils will save time; just rinse them well before adding them to your salad.

Final Thoughts

Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is not only delicious but also versatile. You can easily adapt it by adding your favorite ingredients or adjusting seasonings. This vibrant salad is perfect as a main dish or side, making it an excellent choice for any meal. Give it a try today!

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Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

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• Author: Alexia
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is a refreshing dish that perfectly captures the essence of summer. This vibrant salad combines protein-rich lentils with sweet roasted corn, juicy tomatoes, creamy mozzarella, and fragrant basil, creating a medley of flavors and textures. Ideal for warm-weather gatherings, this versatile dish can be served as a light lunch or an impressive side at picnics and barbecues. The addition of crispy prosciutto elevates it into a satisfying main course. With its nutritional benefits and easy preparation, this Summer Lentil Salad is not just delicious; it’s also a healthy choice for any occasion.

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Ingredients

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• 1 cup green lentils
• 2 ounces thinly sliced prosciutto
• 2 cups fresh corn kernels
• 2 cups grape or cherry tomatoes
• 8 ounces mini fresh mozzarella balls
• 1/4 cup fresh basil leaves
• 1/2 cup extra virgin olive oil
• 2 tablespoons red apple vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1 tablespoon finely minced fresh basil
• 1/2 teaspoon crushed/finely minced garlic
• 1/2 teaspoon salt
• Freshly ground black pepper (to taste)

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Instructions

1. Prepare the vinaigrette by shaking together olive oil, vinegar, lemon juice, Dijon mustard, minced basil, garlic, salt, and pepper in a jar until well combined.
2. Rinse lentils under cool water and boil in a saucepan with salted water for 15-20 minutes until tender but firm. Drain and set aside to cool.
3. Crisp prosciutto in a skillet over medium heat for about 3-5 minutes on each side until golden brown. Remove and let cool.
4. In a large mixing bowl, combine cooked lentils, corn kernels, sliced tomatoes, mozzarella balls, and basil leaves. Drizzle with vinaigrette and toss gently to combine.
5. Serve immediately or chill for at least one hour before plating with crumbled prosciutto on top.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3g
• Sodium: 480mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 25mg