Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is the perfect dish for warm weather gatherings. This vibrant salad combines protein-packed lentils, roasted corn, juicy tomatoes, creamy mozzarella, and fresh basil. It’s a delightful main dish or a versatile side that suits picnics, barbecues, and family dinners alike. The addition of pan-crisped prosciutto enhances its savory profile, making it a crowd-pleaser. Whether you’re looking for a light meal or a colorful addition to your table, this salad will impress.

Why You’ll Love This Recipe

• Healthy and Nutritious: Packed with protein from lentils and healthy fats from olive oil, this salad is both filling and good for you.
• Bursting with Flavor: The combination of fresh ingredients like tomatoes and basil creates a refreshing taste that captures summer in every bite.
• Quick to Prepare: With only 15 minutes of prep time and 20 minutes to cook, you can have this salad ready in no time!
• Versatile Dish: Enjoy it as a main course or serve it as a side at your next barbecue or picnic.
• Make-Ahead Friendly: This salad can be made in advance and refrigerated to let the flavors meld together beautifully.

Tools and Preparation

Before diving into the recipe, gather the necessary tools to make your cooking experience smooth and enjoyable.

Essential Tools and Equipment

• Large bowl
• Medium saucepan
• Colander
• Jar with a tight-fitting lid
• Large pan

Importance of Each Tool

• Large Bowl: Perfect for mixing all your fresh ingredients without making a mess.
• Medium Saucepan: Essential for cooking lentils evenly to achieve the right texture.
• Colander: Helps drain the lentils efficiently 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 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 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 all vinaigrette ingredients in a jar:
1. Add 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 your lentils:
1. Rinse the 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; reduce heat to simmer.
4. Cover and cook for 15 to 20 minutes until tender but not mushy.
5. Drain in a colander and toss with salt to season. Let cool.

Step 3: Crisp the Prosciutto

Crisp up your prosciutto:
1. Heat a large pan over medium heat.
2. Add slices of prosciutto in a single layer.
3. Cook for 3 to 5 minutes on each side until crisped up around edges.
4. Remove from heat and place on paper towels to absorb excess grease.

Step 4: Assemble the Salad

Combine all salad ingredients:
1. In a large bowl, layer cooled lentils, corn kernels, sliced tomatoes, mozzarella balls, and basil leaves.
2. Shake vinaigrette again before drizzling over the salad.
3. Gently toss everything together until well combined.

Your Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is now ready! Serve immediately or refrigerate for at least an hour to enhance flavors before serving. Enjoy!

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

Serving Summer Lentil Salad is a delightful way to impress your guests or enjoy a healthy meal. This salad is versatile and can be served in various ways to enhance its flavors and presentation.

As a Main Dish

• This vibrant salad can stand alone as a filling main dish, perfect for warm summer evenings.

As a Side Dish

• Pair it with grilled meats or fish for a refreshing side that complements rich flavors.

In Lettuce Wraps

• Serve the salad in crisp lettuce leaves for a fun, low-carb option that’s easy to eat.

With Crusty Bread

• Accompany the salad with slices of crusty bread to soak up the delicious vinaigrette.

Chilled

• Allow the salad to chill in the fridge for an hour before serving. This enhances the flavors and makes it even more refreshing.

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

Perfecting this Summer Lentil Salad involves some simple yet effective tips that elevate its taste and texture. Follow these suggestions for the best results:

• Use Fresh Ingredients – Fresh corn and ripe tomatoes will enhance the flavor of your salad significantly.
• Cook Lentils Al Dente – Ensure lentils are tender but not mushy for better texture in your salad.
• Adjust Seasoning – Taste your vinaigrette before adding it to the salad; adjust salt and pepper according to preference.
• Chill Before Serving – Letting your salad sit for at least an hour allows flavors to meld beautifully.
• Add Extra Herbs – Fresh herbs like parsley or chives can add an extra layer of flavor if desired.
• Crisp Prosciutto Right Before Serving – For maximum crispiness, cook prosciutto just before adding it to the salad.

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

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

1. Grilled Chicken Skewers – Marinated chicken skewers add protein and smoky flavor that pairs beautifully.
2. Roasted Vegetables – Seasonal roasted vegetables bring additional nutrients and color to your plate.
3. Garlic Bread – A classic choice that’s perfect for soaking up any extra dressing from the salad.
4. Caprese Salad – The fresh mozzarella and basil in Caprese mirror those in your lentil salad, creating harmony on the plate.
5. Quinoa Pilaf – A light quinoa dish adds texture and nutty flavor while keeping it healthy.
6. Fruit Salad – A refreshing fruit salad offers a sweet contrast to the savory elements of your meal.

Common Mistakes to Avoid

When making Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil, it’s easy to overlook a few crucial details that can affect the dish’s overall success. Here are some common mistakes to watch out for:

• Not rinsing the lentils: Failing to rinse lentils can lead to gritty textures. Always rinse them under cool water before cooking to remove any debris and improve their flavor.

• Overcooking the corn: Cooking corn too long can make it mushy. For this salad, use fresh corn and cook just until tender; this ensures it retains its crunch.

• Using stale ingredients: Freshness is key in salads. Check that your tomatoes and basil are ripe and fragrant for the best taste.

• Skipping the cooling step: Adding warm lentils to the salad can wilt other ingredients. Allow them to cool completely before mixing to maintain freshness.

• Ignoring seasoning: Under-seasoned salads can be bland. Taste and adjust the salt and pepper after combining all ingredients for a balanced flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• The salad will stay fresh for up to 3 days in the refrigerator.
• Keep the prosciutto separate if possible to maintain its crispness.

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

• This salad does not freeze well due to its fresh ingredients.
• It’s best enjoyed fresh, but you may freeze cooked lentils separately for later use.

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

• Oven: Preheat the oven to 350°F (175°C). Spread the salad on a baking sheet and heat for about 10 minutes.
• Microwave: Place portions in a microwave-safe dish. Heat in 30-second intervals until warmed through.
• Stovetop: Heat gently over low heat in a skillet, stirring occasionally until warmed.

Frequently Asked Questions

Can I make Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil ahead of time?

Yes! You can prepare this salad a day in advance. Just remember to add the prosciutto just before serving for optimal texture.

How long does Summer Lentil Salad last in the fridge?

The salad will last about 3 days when stored properly in an airtight container.

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

Absolutely! Feel free to add cucumbers or avocados for extra texture or switch out mozzarella for feta cheese for a different flavor profile.

What type of lentils should I use for this salad?

Green or brown lentils work best as they hold their shape well after cooking. Avoid red lentils as they tend to get mushy.

Is this recipe gluten-free?

Yes! The Summer Lentil Salad is naturally gluten-free, making it a great option for those with gluten sensitivities.

Final Thoughts

This Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is not only vibrant and healthy but also incredibly versatile. You can customize it with your favorite vegetables or proteins. Whether as a main dish or side dish at gatherings or picnics, it’s sure to impress your guests! Give it a try today and enjoy all the delicious flavors of summer!

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Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

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Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is the ultimate dish for warm weather gatherings, bursting with vibrant flavors and fresh ingredients. This colorful salad features protein-rich lentils, sweet roasted corn, juicy grape tomatoes, creamy mozzarella balls, and fragrant basil, making it a perfect main course or side dish for picnics, barbecues, and family dinners. The addition of crispy prosciutto adds a savory touch that will leave your guests asking for seconds. Quick to prepare and make-ahead friendly, this salad captures the essence of summer in every bite!

• Total Time: 35 minutes
• Yield: Serves 6

Ingredients

Scale 1x2x3x

• 1 cup green lentils
• 2 ounces prosciutto
• 2 cups cooked corn kernels
• 2 cups grape or cherry tomatoes
• 8 ounces mini mozzarella balls
• Fresh basil leaves
• Vinaigrette (olive oil, apple vinegar, lemon juice, Dijon mustard)

Instructions

1. Prepare the vinaigrette by shaking all ingredients together in a jar and setting aside.
2. Rinse lentils and cook them in boiling water for 15-20 minutes until tender. Drain and let cool.
3. Crisp prosciutto in a pan over medium heat until golden brown. Place on paper towels to absorb grease.
4. In a large bowl, combine cooled lentils, corn, tomatoes, mozzarella, and basil. Drizzle with vinaigrette and toss gently.

• Author: Juniper
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 3g
• Sodium: 360mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 15mg

Keywords: Use fresh seasonal ingredients for the best flavor. Allow the salad to chill for at least an hour before serving to enhance taste. Customize by adding other vegetables like cucumbers or avocados.