Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is a delightful dish that perfectly captures the essence of summer. This vibrant salad combines protein-packed lentils with the sweetness of roasted corn, juicy tomatoes, creamy mozzarella, and fresh basil. It’s an ideal choice for picnics, barbecues, or a light lunch at home. You’ll love how easy it is to prepare and how it bursts with flavor, making it a standout option for any occasion.

Why You’ll Love This Recipe

• Nutritious and Filling: Packed with protein from lentils and healthy fats from olive oil, this salad will keep you satisfied.
• Quick to Prepare: With a total time of just 35 minutes, you can whip up this flavorful dish in no time.
• Versatile Serving Options: Perfect as a main dish or side salad, it pairs well with various cuisines.
• Fresh Ingredients: The combination of fresh corn, tomatoes, and basil makes every bite refreshing and delicious.
• Easy to Customize: Feel free to add your favorite ingredients or swap out the prosciutto for a vegetarian option.

Tools and Preparation

Before you begin making your Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil, gather your tools. Having everything ready will streamline your cooking process.

Essential Tools and Equipment

• Large saucepan
• Colander
• Cutting board
• Sharp knife
• Large mixing bowl
• Jar with a tight-fitting lid (for vinaigrette)

Importance of Each Tool

• Large saucepan: Essential for cooking lentils evenly without crowding.
• Colander: Perfect for rinsing lentils and draining excess water after cooking.
• Jar with a tight-fitting lid: Ideal for shaking up the vinaigrette without spills.

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 (from approximately 3 fresh ears of corn))
• 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 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, crushed garlic, salt, and pepper in a jar. Seal tightly and shake vigorously until mixed. Set aside.

Step 2: Cook the Lentils

Rinse the lentils under cool water in a colander. In a medium saucepan over high heat, bring 4 cups of water to a boil. Add the rinsed lentils. Reduce to simmer and cover. Cook for 15 to 20 minutes until tender but not mushy. Drain in a colander and toss with salt while warm; set aside to cool.

Step 3: Crisp the Prosciutto

Heat a large pan over medium heat. Lay prosciutto slices in a single layer in the pan. Cook each side for about 3 to 5 minutes until crispy and brown around the edges. Transfer to a paper-towel-lined plate to cool. Repeat until all prosciutto is cooked.

Step 4: Assemble the Salad

In a large bowl, layer the cooled lentils, cooked corn kernels, halved tomatoes, mini mozzarella balls, and chiffonade basil leaves. Shake vinaigrette again before drizzling it over the salad ingredients. Gently toss everything together until well combined.

Step 5: Serve or Refrigerate

You can serve immediately or let it chill in the refrigerator for an hour to allow flavors to meld. Just before serving, give it another gentle stir and sprinkle crispy prosciutto on top for added texture.

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

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

Serving Summer Lentil Salad is simple and versatile. This colorful salad can be enjoyed in various ways that enhance its flavors and complement your meal.

As a Main Dish

• A satisfying option for lunch or dinner, the protein-packed lentils make it hearty enough to stand alone.

As a Side Salad

• Perfect alongside grilled meats or fish, this salad adds freshness and vibrant flavors to your main course.

In a Wrap

• Use the salad as a filling for wraps or pita bread for a quick and healthy lunch option.

On a Bed of Greens

• Serve the salad on a bed of mixed greens for added texture and nutrition, making it even more refreshing.

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

To elevate your Summer Lentil Salad, consider these helpful tips to enhance flavor and presentation.

• Choose Fresh Ingredients: Using fresh corn, ripe tomatoes, and high-quality mozzarella will significantly improve taste.
• Adjust Seasoning: Taste and adjust salt and pepper levels after mixing; seasoning is key for bringing out flavors.
• Let It Chill: Allowing the salad to sit in the fridge for an hour enhances flavor absorption from the vinaigrette.
• Add Crunch: For extra texture, consider adding nuts like toasted pine nuts or walnuts right before serving.
• Garnish Creatively: Top with extra basil leaves or microgreens for an elegant presentation.
• Experiment with Dressings: Feel free to try different vinaigrettes—balsamic or lemon-tahini can add unique flavors.

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

Pairing side dishes with your Summer Lentil Salad can create a well-rounded meal. Here are some great options:

1. Grilled Chicken Skewers: Marinated chicken grilled to perfection adds protein and complements the salad’s flavors.
2. Garlic Bread: Crisp, buttery garlic bread offers a delightful crunch that pairs beautifully with the fresh salad.
3. Roasted Vegetables: Seasonal roasted veggies provide a warm contrast to the coolness of the salad.
4. Quinoa Pilaf: Fluffy quinoa pilaf seasoned with herbs makes for a nutritious and filling side that works well.
5. Coleslaw: A tangy coleslaw adds crunch and acidity, balancing the richness of the mozzarella.
6. Stuffed Peppers: Colorful bell peppers stuffed with rice or quinoa bring both color and additional nutrients to your table.

Common Mistakes to Avoid

When preparing your Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil, avoiding common pitfalls can elevate your dish.

• Skipping the Vinaigrette: Many people forget to make a vinaigrette or use store-bought dressing. A homemade vinaigrette enhances the salad’s flavor and freshness. Always prepare it ahead of time for the best taste.

• Overcooking the Lentils: Overcooked lentils can become mushy and lose their texture. To avoid this, keep an eye on them while cooking and test for doneness around 15 minutes.

• Neglecting Seasoning: Some skip seasoning during preparation, leaving the salad bland. Always add salt and pepper to the lentils as they cool to ensure they absorb flavors.

• Using Old Ingredients: Fresh ingredients are key to this salad’s appeal. Ensure your corn, tomatoes, and basil are fresh for vibrant flavor and texture.

• Adding Prosciutto Too Early: If you add prosciutto too early, it can lose its crispiness. Allow it to cool after cooking before mixing it into the salad.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• The Summer Lentil Salad will last 3–5 days in the refrigerator.
• Keep the prosciutto separate if possible until serving for optimal crispness.

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

• This salad is not ideal for freezing due to its ingredients’ textures.
• If necessary, you can freeze just the lentils; they will last up to 2 months.
• Thaw in the refrigerator before using.

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

• Oven: Preheat to 350°F (175°C), spread salad on a baking sheet, and heat for about 10 minutes.

• Microwave: Place in a microwave-safe dish, cover loosely with a lid or plastic wrap. Heat on medium power in 1-minute intervals until warmed through.

• Stovetop: In a pan over low heat, stir occasionally until heated through. Avoid overheating to prevent wilting fresh ingredients.

Frequently Asked Questions

Here are answers to some common questions about making and enjoying Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil.

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

Absolutely! You can add other vegetables such as bell peppers or cucumbers. Feel free to substitute mozzarella with feta cheese or omit prosciutto for a vegetarian version.

How long will my Summer Lentil Salad stay fresh?

Stored properly in an airtight container in the refrigerator, your salad should remain fresh for 3–5 days.

Is Summer Lentil Salad suitable for meal prep?

Yes! This salad is perfect for meal prep as it holds up well in the fridge and can be made in advance. Just keep components like prosciutto separate until serving.

What type of lentils should I use?

Green lentils work best due to their firm texture that holds up well in salads. Avoid red lentils as they cook down too soft.

Final Thoughts

The Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is not only vibrant but also packed with protein and nutrients. Its versatility allows you to customize it based on seasonal ingredients or personal preferences. Try this refreshing dish today and enjoy its delightful flavors!