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 with roasted corn, juicy tomatoes, creamy mozzarella, and fresh basil. The addition of pan-crisped prosciutto elevates the flavor profile, making it a healthy main dish or an impressive side. Ideal for picnics, barbecues, or light lunches, this salad is sure to please everyone at your table.

Why You’ll Love This Recipe

• Healthy and Nutritious: Packed with lentils and fresh vegetables, this salad is a great source of protein and fiber.
• Easy to Prepare: With a quick prep time of just 15 minutes, you can whip up this dish in no time.
• Flavorful Combination: The blend of roasted corn, tomatoes, and mozzarella creates a refreshing taste that bursts with summer flavors.
• Versatile Serving Options: Enjoy it as a standalone meal or serve alongside grilled meats for a complete feast.
• Make-Ahead Friendly: This salad tastes even better after sitting for a while, so it’s perfect for preparing in advance.

Tools and Preparation

To make your Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil effortlessly, you’ll need some essential tools in your kitchen.

Essential Tools and Equipment

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

Importance of Each Tool

• Large saucepan: Necessary for boiling the lentils until they reach the perfect texture.
• Colander: Ensures that lentils are rinsed well and drained properly before mixing them into the salad.
• Jar with tight-fitting lid: Allows for easy shaking of the vinaigrette ingredients to create a smooth dressing.

Ingredients

For the Vinaigrette

• 1/2 cup extra virgin olive oil (or another neutral-flavored oil like 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 approximately 3 fresh ears of corn)
• 2 cups 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 a chiffonade)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

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

Step 1: Make the Vinaigrette

Combine all vinaigrette ingredients in a jar:
1. Add the olive oil, red apple vinegar, lemon juice, Dijon mustard, minced basil, garlic, salt, and pepper.
2. Secure the lid tightly and shake vigorously until well combined. Set aside.

Step 2: Cook the Lentils

Prepare the lentils:
1. Rinse 1 cup of green lentils under cool water using a colander.
2. In a medium saucepan, bring 4 cups of water to a boil.
3. Add the rinsed lentils to the boiling water. Reduce heat to simmer and cover.
4. Cook for 15 to 20 minutes or until tender but still firm.
5. Drain in a colander and toss with salt until seasoned to taste. Set aside to cool.

Step 3: Crisp the Prosciutto

Crisp up the prosciutto:
1. Heat a large non-stick skillet over medium heat.
2. Lay slices of prosciutto in a single layer within the pan.
3. Cook for 3 to 5 minutes on each side until crispy and browned around edges.
4. Transfer to a paper-towel-lined plate to cool before chopping into pieces.

Step 4: Assemble the Salad

Combine all salad ingredients:
1. In a large mixing bowl, layer cooled lentils, roasted corn kernels, sliced tomatoes, mini mozzarella balls, and basil leaves.
2. Shake vinaigrette well again before drizzling it over the salad mixture.
3. Gently toss everything together until well-coated with dressing.
4. Serve immediately or refrigerate for at least an hour to enhance flavors before serving.

This Summer Lentil Salad is not only delicious but also nutritious—perfect for any occasion!

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

Serving Summer Lentil Salad is a delightful way to enjoy a healthy and vibrant dish. This salad is versatile, making it perfect for various occasions, from casual family dinners to festive gatherings.

As a Main Dish

• This salad can easily stand alone as a filling main course. Its protein-rich lentils and creamy mozzarella provide a satisfying meal.

As a Side Dish

• Pair this salad with grilled meats or fish. The fresh flavors complement the savory notes of your favorite proteins.

In a Wrap

• Use the salad as a stuffing for wraps or pita pockets. It adds a refreshing twist to your lunch or snack.

For Meal Prep

• Pack individual servings in mason jars. This makes for easy grab-and-go lunches throughout the week.

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

Perfecting your Summer Lentil Salad takes just a few simple tips. Follow these suggestions for the best flavor and texture.

• Use fresh ingredients: Fresh corn and ripe tomatoes enhance the salad’s taste and texture.
• Chill before serving: Allowing the salad to sit in the fridge for at least an hour helps the flavors meld together beautifully.
• Adjust seasoning: Taste and adjust salt and pepper before serving to ensure it suits your palate.
• Add crunch: Consider topping with toasted nuts or seeds for an extra layer of texture and flavor.

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

When planning a meal around your Summer Lentil Salad, consider these delicious side dishes that pair well with its flavors.

1. Grilled Chicken Skewers: Marinated chicken skewers add protein and smoky flavor that complements the salad beautifully.
2. Garlic Bread: Warm garlic bread provides a buttery crunch that balances the freshness of the salad.
3. Cucumber Feta Salad: A light cucumber feta salad offers additional freshness and tanginess that pairs well with lentils.
4. Roasted Vegetables: Seasonal roasted veggies bring earthy flavors that enhance the overall meal experience.
5. Quinoa Pilaf: A fluffy quinoa pilaf introduces more grains and pairs wonderfully with the lentils’ texture.
6. Coleslaw: A crunchy coleslaw adds contrast and can be dressed in a zesty vinaigrette to match the salad’s brightness.
7. Fruit Salad: Fresh fruit salad serves as a refreshing palate cleanser between bites of hearty lentil salad.
8. Pasta Primavera: Lightly sautéed seasonal vegetables over pasta create a colorful side dish that complements your main event.

Common Mistakes to Avoid

When preparing your Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil, avoid these common pitfalls for the best results.

• Overcooking Lentils: Cooking lentils for too long can make them mushy. Aim for a tender texture by checking them after 15 minutes.
• Skipping the Vinaigrette: A flavorful vinaigrette is key to this salad. Don’t skip or rush this step; mix the ingredients well to enhance the dish’s overall taste.
• Using Stale Ingredients: Freshness matters! Always check your produce and cheese to ensure they are fresh and flavorful for optimal results.
• Not Seasoning Properly: Failing to season your lentils can lead to blandness. Be sure to add salt during the cooking process and taste as you go.
• Ignoring Storage Guidelines: Improper storage can affect the salad’s quality. Follow storage instructions carefully to maintain freshness.

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep the prosciutto separate until serving to maintain its crispiness.

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

• Freezing is not recommended due to texture changes in vegetables and mozzarella.
• If necessary, store in a freezer-safe container for up to 2 months.

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

• Oven: Preheat to 350°F (175°C). Spread salad on a baking sheet and warm for about 10 minutes.
• Microwave: Heat in short intervals (30 seconds), stirring between each until warmed through.
• Stovetop: Gently reheat in a pan over low heat, stirring occasionally until warmed.

Frequently Asked Questions

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

Yes! Feel free to add other vegetables like bell peppers or cucumbers for extra crunch and flavor.

What kind of lentils should I use?

Green or brown lentils work best for this recipe as they hold their shape better than red lentils.

How can I make this salad vegan?

To make a vegan version of the Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil, simply omit the prosciutto and replace mozzarella with vegan cheese.

What are some serving suggestions?

This salad is perfect on its own or served alongside grilled chicken or fish. It also pairs well with crusty bread.

Final Thoughts

The Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is a delightful dish that brings together vibrant flavors and textures. Its versatility means you can enjoy it as a main course or a side dish. Don’t hesitate to customize it with your favorite ingredients! Give this refreshing recipe a try today!

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Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

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

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Description

Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is the perfect dish for warm-weather gatherings. This vibrant salad features protein-rich lentils combined with roasted corn, juicy tomatoes, creamy mozzarella, and fragrant basil. With the added crunch of pan-crisped prosciutto, it transforms into a healthy main dish or an impressive side. Whether you’re hosting a picnic, barbecue, or simply enjoying a light lunch at home, this salad is sure to delight everyone at your table.

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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 fresh mozzarella balls
• 1/4 cup fresh basil leaves
• 2 ounces thinly sliced prosciutto
• 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 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 to combine.
2. Rinse lentils and boil in water for 15-20 minutes until tender but firm. Drain and season with salt.
3. Crisp prosciutto in a skillet over medium heat until golden brown. Chop into pieces.
4. In a mixing bowl, combine cooked lentils, corn kernels, halved tomatoes, mozzarella balls, and basil leaves. Drizzle with vinaigrette and toss gently.
5. Serve immediately or chill for an hour to enhance flavors.

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

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 330
• Sugar: 5g
• Sodium: 280mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 10g
• Protein: 16g
• Cholesterol: 15mg