Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is a delightful blend of flavors and textures that shines in warm weather. This vibrant dish combines protein-packed lentils, sweet roasted corn, juicy tomatoes, creamy mozzarella, and fragrant basil. It’s perfect for picnics, barbecues, or as a refreshing side at dinner. The addition of crispy prosciutto adds a savory touch that makes this salad truly special.
Why You’ll Love This Recipe
- Healthy and Nutritious: Packed with lentils and fresh vegetables, this salad provides a balanced meal full of protein and fiber.
- Quick to Prepare: With just 35 minutes from start to finish, you can whip up this colorful dish in no time.
- Versatile Serving Options: Enjoy it as a main dish or serve it as a side; it’s perfect for any occasion!
- Bursting with Flavor: The combination of roasted corn, fresh basil, and tangy vinaigrette creates a deliciously refreshing taste.
- Make-Ahead Friendly: This salad tastes even better after chilling in the fridge for an hour, making it ideal for meal prep.
Tools and Preparation
Gathering the right tools will make preparing your Summer Lentil Salad effortless. Here’s what you need:
Essential Tools and Equipment
- Large saucepan
- Colander
- Large bowl
- Frying pan
- Jar with a tight-fitting lid
Importance of Each Tool
- Large saucepan: Essential for cooking lentils evenly without burning them.
- Colander: Helps drain the lentils thoroughly after cooking.
- Large bowl: Provides ample space to mix all ingredients together without spilling.
- Jar with a tight-fitting lid: Perfect for shaking up the vinaigrette to ensure all flavors are well combined.
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 about 3 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: Prepare the Vinaigrette
Combine the oil, red apple vinegar, lemon juice, Dijon mustard, minced basil, garlic, salt, and black pepper in a jar with a tight-fitting lid. Shake vigorously until well mixed; set aside.
Step 2: Cook the Lentils
Place the lentils in a colander and rinse them under cool water. In a medium saucepan over high heat, bring 4 cups of water to a boil. Add the rinsed lentils and reduce heat to simmer. Cover and cook for about 15 to 20 minutes until tender but not mushy. Drain in the colander and toss with salt until seasoned to taste. Set aside to cool.
Step 3: Crisp the Prosciutto
Heat a large frying pan over medium heat. Add one layer of prosciutto slices in the pan. Cook for 3 to 5 minutes on each side until crispy and brown around the edges. Transfer cooked prosciutto to a paper towel-lined plate to cool. Repeat until all prosciutto is crisped.
Step 4: Assemble the Salad
In a large bowl, layer in the cooled lentils, cooked corn kernels, sliced tomatoes, mini mozzarella balls, and chiffonade basil. Shake the vinaigrette jar well before drizzling it over your salad mixture. Gently toss everything together until well combined.
Step 5: Serve or Chill
You can serve immediately or refrigerate for at least an hour to let flavors meld together. Just before serving, stir again gently and crumble crispy prosciutto over the top.
Enjoy your vibrant Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil!
How to Serve Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
This vibrant Summer Lentil Salad is not only delicious but also highly versatile. You can serve it in various ways to enhance your dining experience.
As a Main Dish
- Enjoy this salad as a light and healthy main course. Its protein-rich lentils and mozzarella make it filling enough for lunch or dinner.
As a Side Salad
- Pair this salad with grilled chicken or fish. The fresh ingredients complement the flavors of your main dish beautifully.
For Meal Prep
- Store individual servings in airtight containers for quick lunches throughout the week. This makes it easy to enjoy a nutritious meal on the go.
At Gatherings
- Serve this salad at picnics or potlucks. Its colorful presentation and fresh flavors are sure to impress your guests.
With Bread
- Pair the salad with crusty bread or garlic bread. The combination creates a satisfying meal perfect for summer evenings.
With Additional Toppings
- Add extra toppings like sliced avocado or toasted nuts for added texture and flavor. These enhancements can elevate your salad experience.
How to Perfect Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
To ensure your Summer Lentil Salad turns out perfectly every time, consider these helpful tips:
Choose fresh ingredients: Fresh corn, ripe tomatoes, and good-quality mozzarella will greatly enhance the salad’s taste.
Cook lentils properly: Avoid overcooking lentils; they should be tender yet firm to maintain their shape in the salad.
Chill before serving: Allowing the salad to chill for an hour helps the flavors meld together beautifully.
Adjust seasoning: Taste the vinaigrette and adjust salt and pepper according to your preference before tossing it with the salad.
Mix gently: When combining all ingredients, toss them gently to avoid breaking up the mozzarella balls.
Experiment with herbs: Feel free to add other fresh herbs like parsley or mint for a different flavor profile.
Best Side Dishes for Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
This refreshing Summer Lentil Salad pairs well with several side dishes that complement its flavors. Here are some great options:
Grilled Vegetables: Charred vegetables like zucchini and bell peppers add smokiness that pairs well with the freshness of the salad.
Garlic Bread: Crispy garlic bread brings warmth and richness that balances out the lightness of the lentil salad.
Cucumber Salad: A tangy cucumber salad adds crunch and freshness, enhancing the overall meal experience.
Caprese Skewers: Skewers of mozzarella, basil, and cherry tomatoes echo some of the salad’s ingredients while providing a fun presentation.
Roasted Potatoes: Crispy roasted potatoes add heartiness and complement the textures in your meal.
Quinoa Pilaf: A light quinoa pilaf offers an additional grain option that blends well without overpowering the main dish.
Fruit Salad: A refreshing fruit salad can cleanse the palate between bites of savory dishes.
Deviled Eggs: Creamy deviled eggs add richness that contrasts nicely with the crisp elements of your lentil salad.
Common Mistakes to Avoid
Making a Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil can be easy, but there are some common mistakes to watch out for.
Skipping the soaking step: Not soaking lentils before cooking can lead to uneven cooking. Always rinse and soak lentils to ensure they cook evenly and maintain their texture.
Overcooking the lentils: Cooking lentils for too long can make them mushy. Keep an eye on the cooking time, and check for doneness around the 15-minute mark.
Not seasoning properly: Failing to season each component can result in a bland salad. Make sure to season your lentils while they cool for maximum flavor absorption.
Using stale ingredients: Freshness matters! Old mozzarella or wilted basil can ruin your salad. Always use fresh ingredients for the best taste and texture.
Forgetting about the vinaigrette: A well-mixed vinaigrette is crucial for flavor. Shake it thoroughly before adding it to your salad for an even distribution of taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keeps well in the fridge for up to 3 days.
- Ensure the salad is fully cooled before refrigerating.
Freezing Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
- This salad is not recommended for freezing due to its fresh ingredients.
- If you do freeze it, consume within one month.
- Note that freezing may change the texture of the vegetables and cheese.
Reheating Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
Oven: Preheat your oven to 350°F (175°C) and heat the salad in an oven-safe dish for about 10-15 minutes until warmed through.
Microwave: Place in a microwave-safe bowl and cover loosely. Heat on medium power for 1-2 minutes, stirring halfway through.
Stovetop: In a skillet over medium heat, warm the salad while stirring frequently until heated through (about 5-7 minutes).
Frequently Asked Questions
Can I add other vegetables to my Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil?
Yes! Feel free to customize this salad by adding bell peppers, cucumbers, or avocados based on your preference.
How do I store leftover Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this Summer Lentil Salad ahead of time?
Absolutely! You can prepare most components ahead of time and assemble just before serving for optimal freshness.
What proteins can I add to enhance my Summer Lentil Salad?
Consider adding grilled chicken or chickpeas for additional protein options that complement the flavors beautifully.
Is this Summer Lentil Salad suitable for meal prep?
Yes! This salad holds up well and is great for meal prep. Just keep dressing separate until ready to eat.
Final Thoughts
This Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is not only delicious but also versatile. It’s perfect as a main dish or side at any gathering. Experiment with different vegetables or proteins based on your liking. Enjoy making your own unique version!
Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is a refreshing dish perfect for warm weather. This vibrant salad combines protein-rich lentils, sweet roasted corn, juicy tomatoes, and creamy mozzarella, all enhanced by fragrant basil and a tangy vinaigrette. Finished with crispy prosciutto, this dish is not only visually stunning but also packed with flavors, making it an ideal choice for picnics, barbecues, or as a light meal at home. Quick to prepare in just 35 minutes, it can be served as a main dish or a delightful side. Plus, it’s make-ahead friendly and gets even better after chilling!
- Total Time: 35 minutes
- Yield: Serves 4
Ingredients
- 1 cup green lentils
- 2 ounces thinly sliced prosciutto
- 2 cups fresh corn kernels (cooked & sliced from about 3 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)
- 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)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Prepare the vinaigrette by mixing olive oil, vinegar, lemon juice, Dijon mustard, minced basil, garlic, salt, and pepper in a jar. Shake well.
- Rinse lentils and cook in boiling water for 15-20 minutes until tender but firm. Drain and season.
- Crisp prosciutto in a frying pan until golden brown; let cool and crumble.
- In a large bowl, combine lentils, corn, tomatoes, mozzarella, and basil. Drizzle vinaigrette over the top and toss gently.
- Serve immediately or chill for at least an hour before serving. Top with crumbled prosciutto.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg