Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is a delightful dish that perfectly captures the essence of summer. This vibrant salad combines protein-packed lentils with sweet roasted corn, juicy tomatoes, creamy mozzarella, and fragrant basil. It’s not only a healthy main course but also a versatile side dish for barbecues, picnics, or gatherings. Its standout feature is the pan-crisped prosciutto, adding a savory crunch to every bite. Enjoy it fresh or allow it to marinate for even more flavor!

Why You’ll Love This Recipe

• Nutritious & Filling: Packed with protein-rich lentils and fresh vegetables, this salad keeps you satisfied.
• Easy Preparation: With simple steps and minimal cooking time, this salad is quick to whip up.
• Versatile Dish: Serve it as a main course or side dish; it’s perfect for any occasion.
• Flavor Explosion: The combination of flavors—from tangy vinaigrette to crispy prosciutto—creates a delicious experience.
• Make Ahead Friendly: Prepare in advance and let the flavors meld for a refreshing meal anytime.

Tools and Preparation

To make the Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil, you’ll need some essential kitchen tools to ensure smooth preparation.

Essential Tools and Equipment

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

Importance of Each Tool

• Large bowl: Essential for mixing all the ingredients together without spilling.
• Medium saucepan: Used for cooking lentils perfectly while keeping them tender.
• Colander: Helps rinse lentils and drain excess water efficiently.
• Frying pan: Ideal for crisping the prosciutto to add texture 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 the cob (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 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 with cool water. In a medium saucepan, bring 4 cups of water to a boil.
1. Add the lentils.
2. Reduce to a simmer.
3. Cover and cook for about 15 to 20 minutes until tender but not mushy.
4. Drain in a colander and toss with salt until seasoned to taste; set aside to cool.

Step 3: Crisp the Prosciutto

Set a large frying pan over medium heat and add slices of prosciutto in a single layer.
1. Cook for 3 to 5 minutes on each side until crisped and browned around edges.
2. Remove to a paper-towel-lined plate to cool.
3. Continue cooking in batches until all prosciutto is crisped; set aside.

Step 4: Combine Ingredients

In a large bowl:
1. Layer the cooked lentils, corn kernels, sliced tomatoes, mini mozzarella balls, and sliced basil.
2. Shake the vinaigrette well before drizzling it over the salad.
3. Gently toss everything together until combined.

Serve immediately or refrigerate for at least an hour before serving so that flavors can meld beautifully! Just before serving, stir again and crumble the crispy prosciutto over the top for added crunch.

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

Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is a versatile dish that you can enjoy in various ways. Whether you’re hosting a gathering or preparing a healthy meal for yourself, here are some great serving suggestions.

As a Main Course

• Pair it with crusty bread for a hearty vegetarian meal.
• Add grilled chicken or shrimp on top for extra protein.

As a Side Dish

• Serve alongside grilled meats like steak or chicken for a balanced plate.
• It complements BBQ dishes beautifully, adding freshness to rich flavors.

In a Wrap

• Use the salad as a filling in whole-grain wraps for a nutritious lunch option.
• Add some greens and avocado for extra creaminess and crunch.

On Mixed Greens

• Serve it over a bed of arugula or spinach to create a light salad bowl.
• Drizzle additional vinaigrette for enhanced flavor.

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

To make your Summer Lentil Salad even better, consider these useful tips. They will help enhance the flavors and presentation of your dish.

• Fresh ingredients: Always use fresh corn and ripe tomatoes to maximize flavor.
• Chill before serving: Letting the salad sit in the fridge for an hour allows flavors to meld beautifully.
• Season well: Adjust salt and pepper according to your taste preference for optimal seasoning.
• Experiment with herbs: Try adding mint or cilantro for an interesting twist on traditional basil.
• Customize toppings: Feel free to add nuts or seeds for added crunch and nutrition.
• Make ahead: This salad keeps well and can be made in advance, perfect for meal prepping.

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

Pairing side dishes with your Summer Lentil Salad can elevate your meal even further. Here are some fantastic options that complement its freshness and flavor profile.

1. Grilled Vegetables: Charred zucchini, bell peppers, and eggplant add smoky flavors that pair perfectly.
2. Garlic Bread: Crispy garlic bread offers a satisfying crunch alongside the salad’s softness.
3. Coleslaw: A tangy coleslaw adds a refreshing crunch that contrasts nicely with the creamy mozzarella.
4. Quinoa Pilaf: Light and fluffy quinoa pilaf enhances the protein content while adding texture.
5. Roasted Potatoes: Herb-seasoned roasted potatoes provide heartiness and complement the salad’s vibrant components.
6. Fruit Salad: A light fruit salad brings sweetness and balances out the savory elements of the dish.

Common Mistakes to Avoid

When making Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil, it’s easy to make some common errors. Here are a few mistakes to watch out for.

• Overcooking lentils: If lentils are cooked too long, they become mushy. Keep an eye on them and taste as you approach the 15-minute mark.

• Skipping the vinaigrette: The vinaigrette adds vital flavor. Don’t skip it! Make sure to shake it well before drizzling over the salad.

• Using unseasoned ingredients: Lentils need seasoning to shine. Toss them with salt after cooking to ensure they are flavorful.

• Neglecting fresh herbs: Fresh basil is essential in this salad. Use fresh basil instead of dried for a vibrant taste and aroma.

• Not cooling ingredients: Adding hot lentils or corn can wilt the other ingredients. Allow them to cool before combining in your salad.

• Forgetting to layer flavors: Layering the ingredients helps distribute flavors evenly. Mix gently but thoroughly for the best results.

Refrigerator Storage

• Store your Summer Lentil Salad in an airtight container.
• It will stay fresh in the fridge for up to 3 days.
• Ensure the salad is cooled before placing it in the refrigerator.

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

• This salad is not recommended for freezing due to texture changes.
• The mozzarella and fresh vegetables do not freeze well.
• If you must freeze, omit these ingredients and add them fresh when serving.

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

• Oven: Preheat your oven to 350°F (175°C). Spread the salad on a baking sheet and warm for about 10 minutes.

• Microwave: Place in a microwave-safe dish and heat for 1-2 minutes. Stir halfway through for even warming.

• Stovetop: Heat gently in a pan over low heat, stirring frequently until warmed through.

Frequently Asked Questions

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

Yes! This salad can be prepared a few hours ahead. Refrigerate it covered and serve chilled or at room temperature.

What types of lentils are best for this salad?

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

Can I substitute different cheeses in my Summer Lentil Salad?

Absolutely! You can use feta or goat cheese if you prefer a stronger flavor than mozzarella.

Is this Summer Lentil Salad suitable for meal prep?

Yes! This salad is perfect for meal prep since it stays tasty for several days when stored correctly.

How can I customize my Summer Lentil Salad?

Feel free to add other vegetables like bell peppers or cucumbers. You can also mix in nuts or seeds for added crunch!

Final Thoughts

This Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is not only delicious but also versatile. It makes a healthy main dish or a refreshing side at any gathering. Customize it with your favorite veggies or proteins to make it your own! Enjoy this vibrant dish all summer long!