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Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
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Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is a vibrant, refreshing dish that encapsulates the essence of summer dining. This colorful salad combines protein-rich lentils with sweet roasted corn, juicy tomatoes, creamy mozzarella, and aromatic basil, creating a delightful medley of flavors. Perfect for any occasion—be it a backyard barbecue or a simple family dinner—this salad is not only nutritious but also incredibly satisfying. It’s versatile enough to serve as a light main dish or as an exciting side that complements grilled meats beautifully. Enjoy this easy-to-make recipe and impress your guests with something fresh and delicious!

Ingredients

Scale
  • 1 cup green lentils
  • 2 cups fresh corn kernels
  • 2 cups grape or cherry tomatoes
  • 8 ounces mini fresh mozzarella balls
  • 1/4 cup fresh basil leaves
  • 1/2 cup extra virgin olive oil
  • 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)
  • 2 ounces thinly sliced prosciutto

Instructions

  1. Prepare the vinaigrette by mixing olive oil, vinegar, lemon juice, Dijon mustard, minced basil, garlic, salt, and pepper in a jar. Shake well and set aside.
  2. Rinse lentils and cook in boiling water for 15-20 minutes until tender but firm. Drain and season with salt; let cool.
  3. Crisp prosciutto in a pan over medium heat until browned; let cool on paper towels.
  4. In a large bowl, combine cooled lentils, corn kernels, halved tomatoes, mozzarella balls, and basil. Drizzle with vinaigrette and toss gently.
  5. Serve immediately or refrigerate for at least one hour to enhance flavors.

Nutrition

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