Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
Indulge in the refreshing flavors of our Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil! This vibrant dish is ideal for warm weather gatherings, combining protein-rich lentils with sweet roasted corn, juicy tomatoes, creamy mozzarella, and aromatic basil. The crowning touch is pan-crisped prosciutto, adding a savory crunch that elevates every bite. Enjoy this salad as a nutritious main course or a versatile side dish that pairs beautifully with barbecues and picnics. Prepared in just a few simple steps, this delightful salad can be made ahead of time for an even more flavorful experience. Perfectly light yet satisfying, it’s the ultimate summer dish you won’t want to miss!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main Course/Salad
- Method: Boiling/Frying
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup green lentils
- 2 cups fresh corn kernels
- 2 cups grape or cherry tomatoes
- 8 ounces mini fresh mozzarella balls
- 2 ounces thinly sliced prosciutto
- Fresh basil leaves
- Vinaigrette (olive oil, red apple vinegar, lemon juice, Dijon mustard, garlic)
Instructions
- To make the vinaigrette, combine olive oil, vinegar, lemon juice, mustard, minced basil, garlic, salt, and pepper in a jar; shake well.
- Rinse lentils and cook in boiling water for 15-20 minutes until tender; drain and season with salt.
- Crisp prosciutto in a pan over medium heat until browned; set aside.
- In a large bowl, combine lentils, corn, tomatoes, mozzarella, and basil; drizzle with vinaigrette and toss gently.
- Serve immediately or refrigerate for at least an hour before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 15mg