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Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
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Experience the vibrant flavors of summer with this refreshing Summer Lentil Salad. This colorful dish features protein-packed lentils combined with sweet roasted corn, juicy tomatoes, creamy mozzarella, and aromatic basil. Topped with crispy prosciutto, it’s perfect for any occasion—whether as a light main course or a delightful side at your next barbecue. The balance of textures and flavors makes this salad not only nutritious but also incredibly satisfying. Enjoy it fresh or allow it to chill in the fridge for an hour to let the flavors meld beautifully.

Ingredients

Scale
  • 1 cup green lentils
  • 2 cups fresh corn kernels (cooked)
  • 2 cups grape or cherry tomatoes (halved)
  • 8 ounces mini mozzarella balls
  • 2 ounces thinly sliced prosciutto
  • 1/4 cup fresh basil leaves (chiffonade)
  • Vinaigrette: olive oil, red apple vinegar, lemon juice, Dijon mustard, minced basil, garlic, salt, pepper

Instructions

  1. Make the Vinaigrette: In a jar with a tight lid, combine olive oil, vinegar, lemon juice, Dijon mustard, minced basil, garlic, salt, and pepper. Shake well and set aside.
  2. Cook the Lentils: Rinse lentils under cool water. Boil 4 cups of water in a saucepan; add lentils and simmer for 15-20 minutes until tender but firm. Drain and season with salt.
  3. Crisp the Prosciutto: In a frying pan over medium heat, cook prosciutto until crispy on both sides. Transfer to paper towels to drain.
  4. Combine Ingredients: In a large bowl, mix cooled lentils with corn kernels, halved tomatoes, mozzarella balls, and chiffonade basil. Drizzle vinaigrette and toss gently. Serve immediately or refrigerate for an hour before serving.

Nutrition

Find it online: https://madebykiara.com/summer-lentil-salad-with-corn-tomatoes-mozzarella-basil/