Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is a delightful dish perfect for warm days. This salad brings together protein-packed lentils, sweet roasted corn, juicy tomatoes, creamy mozzarella, and fresh basil. It’s not only vibrant in flavor but also versatile enough to serve as a main dish or side at gatherings, picnics, or family dinners.
Why You’ll Love This Recipe
- Nutritious and Filling: Packed with protein and fiber from lentils and fresh vegetables, this salad is both healthy and satisfying.
- Quick Preparation: With only 15 minutes of prep time and 20 minutes of cooking, you can whip up this delicious salad in no time.
- Versatile for Any Occasion: Whether it’s a summer barbecue or a cozy dinner at home, this salad fits perfectly into any meal setting.
- Flavorful Ingredients: The combination of roasted corn, ripe tomatoes, and creamy mozzarella creates an explosion of flavors that appeal to everyone.
- Easy to Customize: Feel free to add your favorite ingredients or substitute based on what you have on hand!
Tools and Preparation
To make the Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil successfully, you’ll need a few essential tools. These will help streamline your cooking process.
Essential Tools and Equipment
- Jar with a tight-fitting lid
- Medium saucepan
- Colander
- Large skillet
- Large mixing bowl
- Cutting board
Importance of Each Tool
- Jar with a tight-fitting lid: Perfect for shaking the vinaigrette without spills.
- Medium saucepan: Ideal for cooking the lentils evenly without making a mess.
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 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, garlic, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously and set aside.
Step 2: Cook the Lentils
Place the lentils in a colander and rinse them under cool water. In a medium saucepan, bring 4 cups of water to a boil. Add the rinsed lentils and reduce the heat to simmer. Cover and cook for 15 to 20 minutes until tender but not mushy. Drain in a colander and toss with salt until seasoned to taste. Set aside to cool.
Step 3: Crisp the Prosciutto
Set a large pan over medium heat. Add slices of prosciutto in a single layer. Cook for about 3 to 5 minutes on each side until crispy and brown around the edges. Remove from the pan onto a paper towel-lined plate to cool. Repeat until all prosciutto is crisped.
Step 4: Assemble the Salad
In a large bowl, layer together the cooked lentils, sweet corn kernels, sliced tomatoes, mini mozzarella balls, and chiffonade basil. Shake the vinaigrette well again before drizzling it over the salad ingredients. Gently toss everything together to combine.
Step 5: Serve or Refrigerate
You can serve immediately or refrigerate for an hour or more to let the salad soak up all those delicious flavors from the dressing. Just before serving, give it another stir and crumble the crispy prosciutto on top!
How to Serve Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
Serving your Summer Lentil Salad can elevate any meal, whether it’s a casual lunch or a festive dinner. This salad is versatile and can be enjoyed in various ways to suit your occasion.
As a Main Dish
- This salad is hearty enough to serve as a main dish. Pair it with crusty bread or pita for a filling meal.
As a Side Dish
- Use it as a refreshing side to grilled meats or fish. Its vibrant flavors complement smoky dishes beautifully.
In Lettuce Wraps
- Scoop the salad into large lettuce leaves for a fun twist. This adds crunch and makes for a delightful hand-held option.
In Meal Prep Containers
- Pack the salad in meal prep containers for easy lunches throughout the week. It holds up well in the fridge, making it perfect for grab-and-go meals.
Topped on Toast
- Spread some avocado or hummus on toasted bread and top it with the lentil salad. This creates a delicious open-faced sandwich that’s both healthy and satisfying.
How to Perfect Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
Creating the perfect Summer Lentil Salad requires attention to detail and flavor balance. Keep these tips in mind for optimal results.
- Use Fresh Ingredients: Fresh corn, ripe tomatoes, and fragrant basil make all the difference in flavor.
- Adjust Seasoning: Taste your vinaigrette before adding it to the salad. Adjust salt and pepper as needed for maximum flavor.
- Chill Before Serving: Allowing the salad to sit in the fridge for at least an hour enhances its flavors by letting them meld together.
- Add Protein Variations: If you want more protein, try adding grilled chicken or chickpeas alongside prosciutto.
- Experiment with Cheeses: While mozzarella is delightful, consider trying feta or goat cheese for a different twist.
- Customize with Veggies: Feel free to add seasonal vegetables like bell peppers or cucumbers for extra crunch and nutrition.
Best Side Dishes for Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
Pairing side dishes with your Summer Lentil Salad can enhance your dining experience. Here are some great options that complement this vibrant salad perfectly.
- Grilled Vegetables: A colorful mix of zucchini, bell peppers, and eggplant adds smoky flavors that pair well with the fresh salad.
- Quinoa Pilaf: A light quinoa pilaf seasoned with herbs can provide additional texture and nutrition.
- Garlic Bread: Crispy garlic bread offers a delightful crunch that balances out the creaminess of the mozzarella.
- Caprese Skewers: Mini skewers of cherry tomatoes, mozzarella balls, and basil drizzled with balsamic glaze echo flavors in the salad.
- Roasted Potatoes: Herb-roasted potatoes create a comforting side that works nicely alongside the refreshing salad.
- Fruit Salad: A light fruit salad featuring seasonal fruits provides a sweet contrast to the savory elements of your meal.
- Couscous Salad: A lemon-herb couscous salad can add another layer of flavor while remaining light.
- Fried Plantains: Sweet fried plantains bring a unique sweetness that complements the tangy dressing of your lentil salad.
Common Mistakes to Avoid
When preparing your Summer Lentil Salad, it’s easy to make a few common mistakes. Here are some tips to ensure you get the best results.
- Overcooking Lentils: Cooking lentils for too long can turn them mushy. Aim for 15-20 minutes, checking for tenderness while they retain their shape.
- Skipping the Vinaigrette: Without a flavorful vinaigrette, the salad will lack depth. Make sure to whisk together all dressing ingredients for a balanced taste.
- Not Chilling the Salad: Serving immediately may not give flavors enough time to blend. Allow the salad to chill in the fridge for at least an hour before serving for best results.
- Ignoring Seasoning: Failing to season each component separately can lead to blandness. Always season lentils and vegetables with salt and pepper as you go.
- Using Old Ingredients: Fresh ingredients make a difference in flavor and texture. Always opt for fresh basil, ripe tomatoes, and quality mozzarella.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- This Summer Lentil Salad can last up to 3 days in the fridge.
Freezing Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
- Freezing is not recommended due to changes in texture of ingredients like mozzarella and tomatoes.
- If necessary, freeze only the lentils separately for up to 1 month.
Reheating Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
- Oven: Preheat to 350°F (175°C) and heat for about 10 minutes until warmed through.
- Microwave: Place in a microwave-safe dish and heat in 30-second intervals until warmed.
- Stovetop: Heat gently over low heat in a pan, stirring occasionally until warmed through.
Frequently Asked Questions
What makes this Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil healthy?
This salad is packed with protein from lentils and nutrients from fresh vegetables, making it a wholesome choice for any meal.
Can I customize the Summer Lentil Salad?
Absolutely! You can add your favorite vegetables or substitute different cheeses based on personal preference.
How can I make this salad vegan-friendly?
To make this Summer Lentil Salad vegan, simply omit the prosciutto and use a plant-based mozzarella alternative.
What pairs well with this Summer Lentil Salad?
This salad pairs nicely with grilled chicken or fish for a complete meal. It also works great as a side dish at barbecues or picnics.
Final Thoughts
The Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is not only delicious but also versatile and packed with nutrients. It’s perfect as a main dish or side at any gathering. Feel free to customize it with your favorite seasonal ingredients!
Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
This vibrant Summer Lentil Salad is a delightful medley of flavors and textures, perfect for warm days spent outdoors or cozy family dinners. Featuring protein-rich lentils, sweet roasted corn, juicy tomatoes, and creamy mozzarella, this salad is not only nutritious but also incredibly versatile. It’s an ideal dish to serve at summer barbecues, picnics, or as a filling main course. The fresh basil adds a fragrant touch that elevates the entire dish, making it a favorite among all who try it.
- Total Time: 35 minutes
- Yield: Serves 6
Ingredients
- 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
- 1/2 cup extra virgin olive oil
- 2 tablespoons red apple vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the vinaigrette by shaking olive oil, vinegar, lemon juice, Dijon mustard, minced basil, garlic, salt, and pepper in a jar.
- Rinse lentils under cool water. Boil in a medium saucepan with 4 cups of water for 15-20 minutes until tender but firm. Drain and season with salt.
- Crisp prosciutto slices in a skillet over medium heat until golden.
- In a large bowl, combine cooked lentils, corn, tomatoes, mozzarella balls, and basil. Drizzle with vinaigrette and toss gently.
- Serve immediately or refrigerate for at least an hour to enhance flavors. Top with crispy prosciutto before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 15mg
Keywords: For added protein, consider incorporating grilled chicken or chickpeas. Customize by adding seasonal vegetables like bell peppers or cucumbers. Allow the salad to chill for enhanced flavor blending.
