Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is the perfect dish for those warm days when you crave something fresh and vibrant. This salad combines protein-packed lentils, sweet roasted corn, juicy tomatoes, creamy mozzarella, and aromatic basil. It serves as a healthy main course or a versatile side dish for any gathering. With its beautiful colors and delightful flavors, this salad is sure to impress at summer barbecues, picnics, or family dinners.
Why You’ll Love This Recipe
- Nutritious and Filling: Packed with lentils and vegetables, this salad is rich in protein and fiber, making it filling yet light.
- Quick Preparation: With a total time of just 35 minutes, you can whip up this refreshing salad in no time.
- Versatile Dish: Enjoy it on its own or serve it alongside grilled meats or seafood for a complete meal.
- Vibrant Ingredients: The combination of corn, tomatoes, and mozzarella creates a colorful presentation that is as pleasing to the eye as it is to the palate.
- Fresh Flavors: The basil vinaigrette enhances the ingredients’ natural flavors while adding a fragrant touch.
Tools and Preparation
Before you start cooking, gather your tools to make the process smooth and easy.
Essential Tools and Equipment
- Large saucepan
- Colander
- Large mixing bowl
- Jar with tight-fitting lid (for vinaigrette)
- Medium frying pan
Importance of Each Tool
- Large saucepan: Ideal for cooking the lentils evenly while ensuring they achieve the perfect tenderness.
- Colander: Essential for rinsing lentils before cooking and draining them afterward without fuss.
- Jar with tight-fitting lid: Perfect for shaking up the vinaigrette quickly 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
To make the vinaigrette:
1. Combine the olive oil, red apple vinegar, lemon juice, Dijon mustard, minced basil, garlic, salt, and pepper in a jar with a tight-fitting lid.
2. Shake vigorously until well mixed; set aside.
Step 2: Cook the Lentils
For perfectly cooked lentils:
1. Rinse the lentils in a colander under cool water.
2. In a medium saucepan, bring 4 cups of water to boil.
3. Add lentils to boiling water; reduce heat to simmer.
4. Cover and cook for 15 to 20 minutes until tender but not mushy.
5. Drain using a colander; toss with salt to season and set aside to cool.
Step 3: Crisp the Prosciutto
To prepare crispy prosciutto:
1. Heat a large pan over medium heat.
2. Lay prosciutto in one layer; cook for 3 to 5 minutes on each side until crisp and browned around edges.
3. Remove prosciutto onto a paper-towel-lined plate to cool; repeat until all are crisped.
Step 4: Assemble the Salad
To bring everything together:
1. In a large bowl, layer cooked lentils, roasted corn kernels, sliced tomatoes, mini mozzarella balls, and basil leaves.
2. Shake vinaigrette again and drizzle over salad ingredients.
3. Gently toss everything together until well combined. Serve immediately or refrigerate for at least an hour for enhanced flavor absorption. Before serving, give it another stir and crumble crispy prosciutto over the top.
Enjoy your Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil!
How to Serve Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
Serving Summer Lentil Salad is an enjoyable experience that allows you to customize it to your liking. This vibrant dish not only makes a fantastic main course but also works wonderfully as a side. Here are some creative ways to serve this delightful salad.
As a Main Dish
- Serve it chilled or at room temperature for lunch or dinner.
- Add grilled chicken or shrimp on top for extra protein and flavor.
As a Side Dish
- Pair it with grilled meats like steak or chicken for a hearty meal.
- Bring it to potlucks or picnics, where it can be enjoyed by everyone.
With Extra Toppings
- Top the salad with crumbled feta cheese for added creaminess.
- Sprinkle toasted nuts, such as walnuts or almonds, for a crunchy texture.
In Lettuce Wraps
- Use large lettuce leaves to create fresh wraps filled with the salad.
- This option adds a refreshing crunch and makes it easy to eat on the go.
How to Perfect Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
Perfecting your Summer Lentil Salad can elevate your dish to new heights. Here are some tips to ensure your salad is always a crowd-pleaser.
- Use fresh ingredients: Fresh corn and ripe tomatoes enhance the flavor significantly.
- Adjust seasoning: Taste and adjust the vinaigrette before serving; balance acidity with salt and pepper.
- Let it marinate: Allow the salad to sit in the fridge for at least one hour for flavors to meld beautifully.
- Add protein: Incorporate grilled chicken, shrimp, or chickpeas if you want more substance.
- Try different cheeses: Experimenting with burrata or goat cheese can add unique flavors and textures.
- Garnish creatively: Fresh herbs like cilantro or parsley can brighten up the presentation and taste.
Best Side Dishes for Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
Complementing your Summer Lentil Salad with suitable side dishes can enhance your meal further. Here are some excellent options that pair well:
- Grilled Vegetables: Char-grilled asparagus and zucchini add smoky flavors that contrast beautifully with the salad.
- Garlic Bread: Crunchy garlic bread serves as a delightful accompaniment that balances the freshness of the salad.
- Coleslaw: A tangy coleslaw provides a crispy texture and complements the salad’s creaminess.
- Quinoa Pilaf: Nutty quinoa pilaf adds another layer of protein and can be flavored with herbs and spices.
- Stuffed Peppers: Colorful stuffed bell peppers filled with grains and cheese make for an appealing side dish.
- Cucumber Salad: A light cucumber salad brings additional crunch and freshness to your plate.
Common Mistakes to Avoid
When making Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil, it’s easy to make a few common mistakes. Here are some tips to ensure your salad is perfect.
- Overcooking the lentils: Lentils should be tender but not mushy. Keep an eye on them while cooking to achieve the right texture.
- Skipping the vinaigrette: The dressing is crucial for flavor. Don’t omit it; instead, be sure to mix it well and toss the salad before serving.
- Using bland ingredients: Fresh and high-quality ingredients enhance flavor. Opt for ripe tomatoes and fresh basil for the best taste.
- Not letting the salad rest: Allowing the salad to sit for at least an hour helps flavors meld together. Don’t rush this step for maximum taste.
- Neglecting seasoning: Always taste your salad before serving. Adjust salt and pepper as needed to bring out all the flavors.
Storage & Reheating Instructions
Refrigerator Storage
- item Store in an airtight container.
- item Best consumed within 3 days for optimal freshness.
- item Keep the prosciutto separate until serving to maintain its crispiness.
Freezing Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
- item Not recommended for freezing due to texture changes in vegetables and cheese.
- item If necessary, freeze only lentils in a separate container.
Reheating Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
- Oven: Preheat oven to 350°F (175°C). Spread the salad on a baking sheet and heat for about 10 minutes.
- Microwave: Place in a microwave-safe dish. Heat in 30-second intervals until warmed through.
- Stovetop: Warm in a skillet over medium heat, stirring occasionally until heated evenly.
Frequently Asked Questions
What makes Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil so healthy?
This salad is packed with protein from lentils, vitamins from fresh veggies, and healthy fats from olive oil, making it a nutritious option.
Can I customize my Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil?
Absolutely! You can add other vegetables like bell peppers or cucumbers or substitute mozzarella with feta for a different flavor profile.
How long does Summer Lentil Salad last in the fridge?
When stored properly in an airtight container, this salad lasts about 3 days in the refrigerator.
Is there a vegan version of Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil?
Yes! Simply omit the prosciutto and mozzarella or replace them with vegan alternatives.
Can I make Summer Lentil Salad ahead of time?
Yes! Making it a few hours ahead allows flavors to blend beautifully. Just keep it refrigerated until ready to serve.
Final Thoughts
The Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is not only vibrant but also versatile. It serves well as a main dish or side and can be easily customized based on your preferences. Try it today and enjoy its delicious flavors!
Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
Indulge in the vibrant flavors of summer with this refreshing Summer Lentil Salad. This delightful dish combines protein-packed green lentils, sweet roasted corn, juicy tomatoes, creamy mozzarella, and fragrant basil, making it perfect for warm days. Not only does it serve as a healthy main course, but it also works beautifully as a side dish for barbecues, picnics, or family dinners. With its colorful presentation and fresh taste, this salad is sure to impress your guests while providing essential nutrients.
- 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 (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 ounces thinly sliced prosciutto
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Prepare the vinaigrette by shaking together olive oil, vinegar, lemon juice, mustard, minced basil, garlic, salt, and pepper in a jar.
- Rinse lentils under cold water. Cook in boiling water for 15-20 minutes until tender but not mushy; drain and cool.
- Crisp prosciutto in a medium frying pan over medium heat for 3-5 minutes per side; set aside.
- In a large bowl, combine cooled lentils with corn, tomatoes, mozzarella balls, and basil. Drizzle with vinaigrette and toss gently.
- Top with crumbled prosciutto before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Allow the salad to marinate in the fridge for at least an hour to enhance flavor. Customize by adding grilled chicken or chickpeas for extra protein. Experiment with different cheeses like feta or goat cheese for varied flavors.