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 the protein-packed goodness of lentils with sweet roasted corn, juicy tomatoes, creamy mozzarella, and fragrant basil. It’s not only a healthy main dish but also a versatile side that can elevate any meal. Whether you’re hosting a barbecue, enjoying a picnic, or simply craving something fresh at home, this salad is sure to impress!

Why You’ll Love This Recipe

• Healthy and Nutritious: Packed with lentils and fresh vegetables, this salad provides essential nutrients while keeping calories in check.
• Easy to Prepare: With simple steps and minimal cooking time, you can whip up this salad quickly for any occasion.
• Flavorful Combination: The balance of ingredients—sweet corn, tangy tomatoes, creamy mozzarella—creates a delicious explosion of flavors.
• Versatile Serving Options: Serve it as a main dish or as a side; it’s perfect for summer gatherings or casual dinners.
• Meal Prep Friendly: This salad can be made ahead of time and stored in the fridge, allowing the flavors to meld beautifully.

Tools and Preparation

To make your Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil, you’ll need a few essential tools. Having the right equipment will make preparation smooth and enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Medium saucepan: Perfect for cooking lentils evenly without burning.
• Colander: Helps drain lentils efficiently after cooking.
• Large bowl: Ideal for mixing all salad ingredients together without spills.
• Jar with a tight-fitting lid: Great for shaking up the vinaigrette to ensure even distribution.

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)

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

Step 1: Make the Vinaigrette

To prepare 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 1 cup of green lentils in a colander under cool water.
2. In a medium saucepan, bring 4 cups of water to a boil.
3. Add the rinsed lentils and reduce heat to simmer.
4. Cover and cook for 15 to 20 minutes until tender but not mushy.
5. Drain using the colander and toss with salt until seasoned to taste; set aside to cool.

Step 3: Crisp the Prosciutto

To add crunch:
1. Heat a large pan over medium heat.
2. Lay thin slices of prosciutto in a single layer in the pan.
3. Cook for 3 to 5 minutes on each side until crisped and browned around edges.
4. Transfer to a paper towel-lined plate to cool; repeat until all prosciutto is cooked.

Step 4: Assemble the Salad

Combine all components:
1. In a large bowl, layer the cooled lentils, cooked corn kernels, halved tomatoes, mini mozzarella balls, and chiffonaded basil leaves.
2. Shake the vinaigrette again and drizzle over the salad.
3. Gently toss all ingredients together until well mixed.
4. Serve immediately or refrigerate for at least one hour for enhanced flavor absorption. Just before serving, stir again and crumble crisped prosciutto over top.

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

This vibrant Summer Lentil Salad is not only a feast for the eyes but also a delightful addition to any meal. Here are some creative serving suggestions that will enhance your dining experience.

As a Main Dish

• Serve the salad in generous portions as a complete meal. It’s hearty and filling, perfect for lunch or dinner.

With Grilled Proteins

• Pair the salad with grilled chicken, shrimp, or steak for extra protein. The flavors complement each other beautifully.

In Lettuce Wraps

• Use large lettuce leaves to wrap the salad for a fun and healthy handheld option. This adds crunch and freshness.

Topped on Toast

• Spread the salad over toasted baguette slices or whole grain bread. This makes for an excellent appetizer or snack.

With a Side of Bread

• Serve with crusty bread or garlic bread to soak up the vinaigrette. A warm side adds comfort to this refreshing salad.

Chilled for Hot Days

• Serve the salad chilled on hot summer days. Refrigerating it for an hour enhances its refreshing qualities.

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

To ensure your Summer Lentil Salad shines at every gathering, consider these helpful tips.

• Use fresh ingredients: Fresh corn, ripe tomatoes, and quality mozzarella make a significant difference in flavor.
• Cook lentils properly: Avoid mushy lentils by cooking them until just tender. This ensures they hold their shape in the salad.
• Chill before serving: Allowing the salad to sit in the fridge for at least an hour lets all the flavors meld beautifully.
• Adjust seasoning: Taste your vinaigrette before adding it to the salad and adjust salt and pepper as needed for optimal flavor.
• Add nuts or seeds: For extra crunch, consider tossing in some toasted walnuts or pumpkin seeds just before serving.
• Experiment with herbs: Don’t hesitate to mix in other fresh herbs like parsley or mint for added layers of flavor.

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

Pairing your Summer Lentil Salad with complementary side dishes elevates the meal experience. Here are some excellent options:

1. Grilled Vegetable Platter: A colorful mix of seasonal veggies adds more nutrition and taste.
2. Roasted Potatoes: Crispy roasted potatoes offer a comforting contrast to the lightness of the salad.
3. Quinoa Pilaf: This nutty side can enhance your meal’s texture while keeping it healthy.
4. Garlic Bread: Warm and buttery garlic bread pairs perfectly for soaking up any leftover vinaigrette.
5. Fruit Salad: A refreshing fruit salad provides a sweet counterbalance to savory flavors.
6. Cucumber Salad: Light and crisp, this cool cucumber dish complements the richness of mozzarella nicely.
7. Cheese Board: An assortment of cheeses can add variety and richness alongside your lentil salad.
8. Pickled Vegetables: Tangy pickles add zest and contrast beautifully with creamy mozzarella and sweet corn.

Common Mistakes to Avoid

Creating a Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil can be easy, but there are common pitfalls to watch out for.

• Overcooking the lentils: Lentils should be tender but not mushy. Keep an eye on them while cooking to ensure they maintain their shape.
• Ignoring the vinaigrette balance: A good vinaigrette is key to flavor. Make sure to taste and adjust the acidity and seasoning before adding it to the salad.
• Using stale or low-quality ingredients: Fresh ingredients enhance the salad’s taste. Always choose ripe tomatoes and fresh basil for the best results.
• Skipping the cooling step: Allowing lentils to cool before mixing helps preserve the texture of your salad. Mixing warm ingredients can toughen up the greens and other components.
• Not layering ingredients properly: Layering ensures even distribution of flavors. Toss gently after adding the vinaigrette for a well-combined dish.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep dressing separate if you plan to store leftovers.

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

• Not recommended due to the fresh ingredients, especially mozzarella and tomatoes.
• If necessary, freeze lentils separately for up to a month.

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

• Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warmed through.
• Microwave: Heat in short intervals (30 seconds), stirring in between until warm.
• Stovetop: Warm gently over low heat, stirring occasionally to prevent sticking.

Frequently Asked Questions

Here are some common questions regarding Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil.

Can I make Summer Lentil Salad ahead of time?

Yes! This salad actually benefits from sitting in the fridge for an hour or more before serving.

What can I substitute for mozzarella in this salad?

You can use feta cheese or goat cheese as alternatives if you prefer a different flavor profile.

Is it possible to add other vegetables?

Absolutely! Feel free to include bell peppers, cucumbers, or even avocado for additional freshness.

How do I store leftovers of Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil?

Store leftovers in an airtight container in the refrigerator for up to three days.

Can I use canned lentils for this recipe?

Yes, using canned lentils is a convenient option. Just rinse them thoroughly before adding them to your salad.

Final Thoughts

This Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is both vibrant and nutritious. It’s perfect as a main dish or a side that complements any meal. You can easily customize it by adding your favorite vegetables or proteins. Give this delightful recipe a try; you won’t be disappointed!