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.
Ingredients
Scale
- 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
Instructions
- 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.
- Rinse lentils and boil in water for 15-20 minutes until tender but firm. Drain and season with salt.
- Crisp prosciutto in a skillet over medium heat until golden brown. Chop into pieces.
- In a mixing bowl, combine cooked lentils, corn kernels, halved tomatoes, mozzarella balls, and basil leaves. Drizzle with vinaigrette and toss gently.
- 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