Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is the perfect dish for warm-weather gatherings. This vibrant salad combines protein-packed lentils, sweet corn, juicy tomatoes, creamy mozzarella, and fragrant basil. Not only is it a delightful main dish, but it also makes a versatile side that fits any occasion. Whether you’re hosting a picnic or looking for a healthy meal prep option, this salad shines with its fresh flavors and colorful presentation.

Why You’ll Love This Recipe

• Nutritious and Filling: Packed with lentils and fresh veggies, this salad provides a balanced meal full of protein and fiber.
• Easy to Prepare: With simple steps and minimal cooking time, you’ll have this dish ready in just 35 minutes.
• Versatile Serving Options: Enjoy it as a hearty main course or as a refreshing side dish at your next barbecue or gathering.
• Flavorful Ingredients: The combination of roasted corn, ripe tomatoes, and creamy mozzarella creates a delicious blend of flavors that everyone will love.
• Make-Ahead Friendly: This salad tastes even better after chilling in the fridge for an hour, making it perfect for meal prep or potlucks.

Tools and Preparation

To make your Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil smoothly, having the right tools on hand is crucial. Gather these essential kitchen gadgets before you start cooking.

Essential Tools and Equipment

• Sharp knife
• Cutting board
• Medium saucepan
• Colander
• Large bowl
• Jar with tight-fitting lid

Importance of Each Tool

• Sharp knife: Ensures clean cuts for vegetables and herbs, enhancing presentation.
• Medium saucepan: Perfect size for cooking lentils evenly without overcrowding.
• Colander: Helps drain lentils effectively after cooking while allowing them to cool down quickly.

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 (about 10 ounces) grape OR cherry tomatoes (halved or quartered depending on size)
• 8 ounces mini fresh mozzarella balls (ciliegine sized)
• 1/4 cup fresh basil leaves (sliced in 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

To make the vinaigrette:
1. Combine the olive oil, red apple vinegar, lemon juice, Dijon mustard, minced basil, garlic, salt, and pepper in a jar with a tight-fitting lid.
2. Shake vigorously to combine; set aside.

Step 2: Cook the Lentils

To cook the lentils:
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 rinsed lentils to the boiling water.
4. Reduce heat to simmer; cover and cook for 15 to 20 minutes until tender but not mushy.
5. Drain in a colander; toss with salt until seasoned to taste. Set aside to cool.

Step 3: Crisp the Prosciutto

To crisp the prosciutto:
1. Set a large pan over medium heat.
2. Add a single layer of prosciutto to the pan.
3. Cook for 3 to 5 minutes on each side until crispy and brown around edges.
4. Remove to a paper-towel lined plate; repeat until all prosciutto is crisped.

Step 4: Assemble the Salad

To assemble your salad:
1. In a large bowl, layer cooked lentils, corn kernels, sliced tomatoes, mini mozzarella balls, and basil leaves.
2. Shake the vinaigrette well; drizzle over the salad ingredients.
3. Gently toss everything together until well combined.
4. Serve immediately or refrigerate for an hour or more to let flavors meld together before serving.

Enjoy your delicious Summer Lentil Salad as either a standalone meal or alongside your favorite grilled dishes!

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

Serving Summer Lentil Salad is a delightful experience that allows for creativity. This salad is not only vibrant and colorful but also versatile enough to suit various occasions. Here are some tasty serving suggestions to enhance your meal.

As a Main Dish

• Perfect for lunch or dinner, this salad can stand alone as a nutritious meal packed with protein from lentils and mozzarella.

As a Side Dish

• Pair it with grilled chicken or fish for a refreshing side that complements the main flavors of your meal.

At Picnics or BBQs

• The salad is ideal for outdoor gatherings. It’s easy to transport and can be served cold, making it a hit at summer events.

In Meal Prep

• Divide into individual containers for an easy grab-and-go option during the week. It keeps well in the fridge for several days.

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

To achieve the best flavor and texture in your Summer Lentil Salad, consider these helpful tips.

• Use fresh ingredients: Fresh corn and ripe tomatoes will elevate the flavors significantly.
• Chill before serving: Allowing the salad to sit in the fridge for at least an hour enhances the taste as the ingredients meld together.
• Adjust seasoning: Taste before serving and add more salt or pepper if needed to suit your preference.
• Experiment with herbs: Try adding other fresh herbs like parsley or cilantro for a different flavor profile.
• Customize proteins: Feel free to swap prosciutto with grilled chicken or chickpeas for a vegetarian option.
• Store properly: Keep leftovers in an airtight container to maintain freshness for up to three days.

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

Pairing side dishes with your Summer Lentil Salad can create a balanced meal. Here are some delightful options that complement its flavors beautifully.

1. Grilled Chicken Skewers: Marinate chicken pieces in lemon and herbs, then grill them until golden brown.
2. Garlic Bread: Toast slices of baguette brushed with garlic-infused olive oil for a crunchy accompaniment.
3. Roasted Vegetables: Season seasonal veggies like zucchini and bell peppers; roast until caramelized for added texture.
4. Quinoa Pilaf: A light quinoa dish mixed with seasonal vegetables adds more fiber and nutrients.
5. Cucumber Salad: A refreshing cucumber and dill salad balances out the richness of mozzarella in the main dish.
6. Fruit Salad: A mix of seasonal fruits offers a sweet contrast to the savory elements of your salad.

Common Mistakes to Avoid

When making Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil, it’s easy to make a few common mistakes. Here are some tips to ensure your salad turns out perfectly.

• Skipping the vinaigrette: Many people overlook the importance of the dressing. A good vinaigrette enhances the flavors and brings the salad together. Make sure to whisk or shake it well before using.
• Overcooking lentils: Cooking lentils for too long can turn them mushy. Aim for tender yet firm lentils by checking them around the 15-minute mark. Drain and let them cool before adding to your salad.
• Neglecting fresh ingredients: Using stale or wilted vegetables can ruin your salad. Always choose fresh corn, ripe tomatoes, and aromatic basil to elevate your dish.
• Forgetting to season: Proper seasoning is crucial for flavor. Don’t be shy with salt and pepper; taste as you go to ensure a well-seasoned salad.
• Not letting it chill: While you can serve this salad immediately, allowing it to chill for an hour lets the flavors meld beautifully. Resist the urge to skip this step!

Refrigerator Storage

• Store in an airtight container.
• Can be kept in the refrigerator for up to 3 days.
• Keep the prosciutto separate until serving if possible for extra crispiness.

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

• Not recommended for freezing due to texture changes in vegetables and cheese.
• If you must freeze it, store without dressing and consume within one month.

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

• Oven: Preheat to 350°F (175°C), spread the salad on a baking sheet, and heat for 10-15 minutes until warmed through.
• Microwave: Place in a microwave-safe bowl and cover loosely. Heat in 30-second intervals until warm.
• Stovetop: Warm in a pan over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

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

Yes! This salad is versatile. You can add different vegetables like bell peppers or cucumbers or swap out mozzarella for feta.

How long does Summer Lentil Salad last?

When stored properly in the refrigerator, it lasts for about 3 days.

What can I serve with Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil?

This dish pairs well with grilled chicken or fish for a complete meal.

Is there a vegetarian version of this recipe?

Absolutely! Simply omit the prosciutto for a delicious vegetarian Summer Lentil Salad.

What type of lentils should I use?

Green lentils work best because they hold their shape during cooking. However, you could also use brown lentils if needed.

Final Thoughts

The Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is not only colorful but also nutritious and satisfying. It makes for a perfect main dish or side at any gathering. Feel free to customize it with your favorite ingredients or dressings! Enjoy experimenting and savoring this delightful recipe!

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Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

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• Author: Lucille
• Total Time: 35 minutes
• Yield: Serves 6

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Description

Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is a refreshing and nutritious dish that celebrates the vibrant flavors of summer. This delightful salad combines protein-rich lentils, sweet corn, juicy tomatoes, and creamy mozzarella, all enhanced by fragrant basil and a zesty vinaigrette. Perfect as a standalone meal or served as a versatile side at barbecues and picnics, this salad not only pleases the palate but also makes meal prep easy. With its colorful presentation and fresh ingredients, it’s sure to impress your guests while keeping you feeling satisfied.

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Ingredients

Scale 1x2x3x

• 1 cup green lentils
• 2 cups fresh corn kernels
• 2 cups grape or cherry tomatoes
• 8 ounces mini 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)
• 2 ounces thinly sliced prosciutto
• 2 tablespoons fresh parsley, finely chopped

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Instructions

1. Prepare the vinaigrette by combining olive oil, vinegar, lemon juice, Dijon mustard, minced basil, garlic, salt, and pepper in a jar. Shake well and set aside.
2. Rinse lentils under cool water. In a medium saucepan, boil 4 cups of water. Add lentils and simmer for 15-20 minutes until tender. Drain and season with salt.
3. Crisp prosciutto in a pan over medium heat until browned. Set aside on paper towels.
4. In a large bowl, combine lentils, corn, tomatoes, mozzarella, and basil leaves. Drizzle with vinaigrette and toss gently.
5. Serve immediately or chill in the fridge for an hour for enhanced flavor.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish/Salad
• Method: Mixing/Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 5g
• Sodium: 350mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 10g
• Protein: 14g
• Cholesterol: 10mg