Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is a delightful dish that captures the essence of summer. This vibrant salad combines protein-packed lentils with sweet roasted corn, juicy tomatoes, creamy mozzarella, and fragrant basil. Topped with crispy prosciutto, it’s perfect for any occasion—whether you need a refreshing side for a barbecue or a light main course for lunch. The balance of flavors and textures makes this salad not only healthy but also incredibly satisfying.

Why You’ll Love This Recipe

• Nutritious and Filling: Packed with lentils and veggies, this salad provides plenty of protein and fiber.
• Quick to Prepare: With just a 15-minute prep time, you can whip up this salad in no time.
• Versatile Serving Options: Enjoy it as a main dish or serve it as a side; it’s suitable for any meal.
• Bright Flavors: The combination of fresh basil and zesty vinaigrette brings out the best in every ingredient.
• Crowd-Pleaser: Its colorful presentation and delicious taste make it a hit at gatherings.

Tools and Preparation

Before diving into making this salad, gather your tools for an efficient cooking experience.

Essential Tools and Equipment

• Large mixing bowl
• Medium saucepan
• Colander
• Frying pan
• Jar with a tight-fitting lid (for vinaigrette)

Importance of Each Tool

• Large mixing bowl: Perfect for combining all salad ingredients without mess.
• Medium saucepan: Essential for cooking lentils evenly to achieve the right texture.
• Frying pan: Used to crisp the prosciutto to perfection, adding flavor and crunch to your salad.

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: Make 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, bring 4 cups of water to a boil. Add the lentils, reduce heat to simmer, cover, and cook for about 15 to 20 minutes until tender but not mushy. Drain in a colander, toss with salt until seasoned to taste, and set aside to cool.

Step 3: Crisp the Prosciutto

In a large frying pan over medium heat, add slices of prosciutto in a single layer. Cook for about 3 to 5 minutes on each side until they become crispy and brown around the edges. Remove them to a paper towel-lined plate to cool. Repeat until all prosciutto is crisped; set aside.

Step 4: Combine All Ingredients

In a large mixing bowl, layer the cooled lentils, cooked corn kernels, sliced tomatoes, mini mozzarella balls, and chiffonade basil. Shake the vinaigrette again before drizzling it over the salad. Gently toss all ingredients together until well combined. Serve immediately or refrigerate for at least an hour to let flavors meld together. Before serving again gently stir the salad and crumble the crispy prosciutto on top.

Enjoy your refreshing Summer Lentil Salad!

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

Serving your Summer Lentil Salad is all about enhancing its fresh flavors and textures. This vibrant salad can be enjoyed in various ways, making it a versatile addition to any meal.

As a Main Dish

• For a filling lunch or dinner, serve the salad on a bed of greens. The combination of lentils and mozzarella provides plenty of protein to keep you satisfied.

As a Side Dish

• Pair this salad with grilled meats or fish. The freshness of the corn and tomatoes complements the smoky flavors beautifully.

In a Wrap

• Use large lettuce leaves to create a refreshing wrap. Spoon some salad into the leaf and enjoy a light, healthy meal on the go.

On Toast

• Spread some avocado on whole-grain toast and top it with the salad for an easy brunch option that adds texture and flavor.

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

To ensure your Summer Lentil Salad reaches its full potential, consider these tips for the best results.

• Choose Fresh Ingredients: Using fresh corn and ripe tomatoes will elevate your salad’s taste significantly.
• Don’t Overcook Lentils: Cook lentils until tender but firm. Overcooked lentils can make the salad mushy.
• Chill Before Serving: Allowing the salad to sit in the fridge for an hour helps all the flavors meld together beautifully.
• Adjust Dressing to Taste: Feel free to tweak the vinaigrette ingredients according to your preference for acidity or sweetness.

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

Pairing side dishes with your Summer Lentil Salad can enhance your meal experience. Here are some great options:

1. Grilled Chicken: Juicy grilled chicken thighs or breasts provide a savory contrast to the fresh salad.
2. Roasted Vegetables: A medley of seasonal vegetables roasted until caramelized adds depth and warmth.
3. Quinoa Pilaf: Nutty quinoa pilaf seasoned with herbs complements the salad’s flavors while adding extra nutrients.
4. Garlic Bread: Crunchy garlic bread is perfect for scooping up any leftover salad, adding delightful texture.
5. Caprese Skewers: Fresh mozzarella, basil, and tomatoes on skewers echo the ingredients in your salad while being bite-sized.
6. Fruit Salad: A simple fruit salad with seasonal fruits provides a sweet contrast that refreshes the palate between bites.
7. Hummus Platter: A colorful platter of hummus and assorted veggies offers additional crunch and flavor variety.
8. Stuffed Peppers: Bell peppers stuffed with grains or beans make for hearty sides that pair well with lighter salads.

Common Mistakes to Avoid

Making a Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil can be simple, but some common mistakes can affect the final dish. Here are a few to keep in mind:

• Overcooking the Lentils: Cooking lentils too long can make them mushy. Keep an eye on the time and test for tenderness.
• Skipping the Vinaigrette: A good dressing is essential for flavor. Don’t skip it—combine all ingredients well for a balanced taste.
• Using Stale Ingredients: Freshness matters! Always use fresh basil, tomatoes, and mozzarella to enhance the salad’s vibrant flavors.
• Not Allowing Flavors to Marry: For the best taste, let your salad sit in the fridge for at least an hour before serving. This allows the flavors to meld beautifully.
• Ignoring Seasoning: Taste as you go! Not adding enough salt or pepper can leave your salad bland. Adjust seasoning to your preference.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• The Summer Lentil Salad can last in the fridge for up to 3 days.
• Keep prosciutto separate until you’re ready to serve for optimal crispiness.

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

• It’s not recommended to freeze this salad as the texture may change after thawing.
• If needed, consider freezing just the lentils and corn separately.

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

• Oven: Preheat your oven to 350°F (175°C) and warm the salad for about 10 minutes.
• Microwave: Heat in short bursts of 30 seconds until warmed through. Stir between intervals.
• Stovetop: Warm gently over low heat while stirring frequently to avoid burning.

Frequently Asked Questions

Can I use different types of lentils in this Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil?

You can substitute other lentils like red or black; however, they may require different cooking times and textures will vary.

What is a good substitute for prosciutto?

If you’re looking for alternatives, turkey bacon or cooked bacon bits work well. For a vegetarian option, skip it altogether or use roasted chickpeas.

How do I make this salad vegan?

To make a vegan version of this Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil, simply omit the mozzarella and prosciutto. You can add avocado or nuts for extra creaminess and protein.

Can I prepare this salad ahead of time?

Yes! This salad benefits from sitting in the fridge for an hour before serving. You can also prepare components in advance and combine them just before serving for maximum freshness.

What variations can I try?

Feel free to add seasonal vegetables like bell peppers or cucumbers. You can also experiment with different herbs like cilantro or parsley for a unique twist!

Final Thoughts

The Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is not only delicious but also versatile and nutritious. It makes a great standalone meal or side dish at gatherings. Enjoy customizing it with your favorite ingredients to suit your tastes!