Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is a delightful dish that brings fresh flavors to your table. This salad is not only visually appealing but also packed with nutrients, making it perfect for picnics, potlucks, or a light family dinner. The combination of protein-rich lentils, sweet corn, juicy tomatoes, creamy mozzarella, and fragrant basil makes each bite a celebration of summer.

Why You’ll Love This Recipe

• Nutritious and Filling: This salad is loaded with protein from lentils and turkey, ensuring you feel satisfied.
• Bright Flavors: The blend of fresh ingredients provides a burst of flavor that’s refreshing on warm days.
• Versatile Serving Options: Enjoy it as a main dish or a hearty side; it pairs well with various meals.
• Quick and Easy Preparation: With minimal cooking time, this salad can be whipped up in about 35 minutes.
• Meal Prep Friendly: Make it ahead and store it in the fridge for quick lunches or dinners throughout the week.

Tools and Preparation

To make this Summer Lentil Salad seamlessly, gather your essential kitchen tools. Having the right equipment makes cooking easier and more enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Medium saucepan: Perfect for cooking lentils evenly without burning them.
• Colander: Essential for rinsing lentils and draining excess water after cooking.
• Frying pan: Great for crisping turkey slices to add texture to the salad.
• Jar with a tight-fitting lid: Ideal for shaking up the vinaigrette thoroughly without spills.

Ingredients

To create your Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil, you will need the following 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 turkey slices
• 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: Prepare the Vinaigrette

1. In a jar with a tight-fitting lid, combine:
2. Olive oil
3. Red apple vinegar
4. Lemon juice
5. Dijon mustard
6. Minced basil
7. Garlic
8. Salt and pepper
9. Shake vigorously until well mixed and set aside.

Step 2: Cook the Lentils

1. Rinse the 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 to the boiling water.
4. Reduce heat to a simmer; cover and cook for 15 to 20 minutes until tender but not mushy.
5. Drain in a colander and toss with salt until seasoned to taste. Set aside to cool.

Step 3: Crisp the Turkey Slices

1. Heat a large frying pan over medium heat.
2. Add turkey slices in a single layer; cook for 3 to 5 minutes on each side until crisped and browned around edges.
3. Transfer crispy turkey slices to a paper-towel-lined plate to cool; repeat until all slices are done.

Step 4: Assemble the Salad

1. In a large bowl, layer:
2. Cooked lentils
3. Fresh corn kernels
4. Sliced tomatoes
5. Mini mozzarella balls
6. Sliced basil
7. Drizzle prepared vinaigrette over the salad ingredients; gently toss to combine.
8. Serve immediately or refrigerate for an hour or more to allow flavors to meld. Before serving, stir gently and arrange crispy turkey slices on top.

Enjoy your vibrant Summer Lentil Salad!

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

Serving Summer Lentil Salad is an opportunity to impress guests or enjoy a healthy meal. This vibrant salad is versatile and can be adapted to suit any occasion.

As a Main Dish

• Pair with crusty bread for a filling meal.
• Add grilled chicken or turkey on top for extra protein.

As a Side Dish

• Serve alongside grilled vegetables for a colorful plate.
• Accompany with roasted potatoes for a comforting side.

At Picnics or Barbecues

• Pack in portable containers for easy transport.
• Serve chilled on hot days for refreshing bites.

For Meal Prep

• Divide into individual servings for quick lunches.
• Store in airtight containers in the fridge to maintain freshness.

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

Perfecting this salad enhances its flavor and texture. Here are some tips to elevate your dish.

• Choose fresh ingredients: Fresh corn and ripe tomatoes make all the difference in taste.
• Let it chill: Allowing the salad to sit in the fridge for at least an hour helps the flavors meld together beautifully.
• Adjust seasoning: Taste before serving and adjust salt, pepper, or lemon juice as needed to balance flavors.
• Experiment with herbs: Mix in other fresh herbs like parsley or cilantro for added flavor complexity.
• Use quality oil: A premium extra virgin olive oil enhances the dressing’s richness.

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

Pairing side dishes with this salad enhances your meal experience. Here are some excellent options.

1. Grilled Asparagus: Lightly seasoned and charred for a smoky flavor that complements the salad.
2. Roasted Sweet Potatoes: Their sweetness adds a wonderful contrast to the savory salad.
3. Quinoa Pilaf: A nutty side that pairs well with lentils and adds more protein.
4. Garlic Bread: Crispy, buttery bread perfect for soaking up any leftover dressing.
5. Cucumber Salad: A refreshing side that balances the hearty textures of the lentils.
6. Stuffed Bell Peppers: Fill them with rice and beans for a colorful and nutritious addition.

Common Mistakes to Avoid

Creating a Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil can be a fun and healthy experience. However, there are common mistakes that can lead to less-than-ideal results.

• Ignoring ingredient freshness: Using stale or overripe ingredients can affect the taste and texture of your salad. Always choose fresh corn, ripe tomatoes, and high-quality mozzarella for the best flavor.
• Overcooking the lentils: Cooking lentils for too long can make them mushy. Aim for tenderness while still maintaining structure; about 15 to 20 minutes is perfect.
• Skimping on seasoning: A bland salad won’t impress anyone. Ensure you season your lentils and dressing well so that every bite bursts with flavor.
• Using dull oil or vinegar: The type of oil and vinegar you use can drastically alter the dressing’s taste. Opt for high-quality olive oil and tangy apple vinegar for a vibrant vinaigrette.
• Not letting it chill: Allowing your salad to rest after mixing lets the flavors meld together beautifully. If you’re in a hurry, at least let it sit for 15-30 minutes before serving.

Storage & Reheating Instructions

Refrigerator Storage

• Store any leftovers in an airtight container.
• The salad will keep well in the fridge for up to 3 days.

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

• It is not recommended to freeze this salad as fresh ingredients lose their texture once thawed.
• If you do freeze it, consider excluding fresh mozzarella and adding it after thawing.

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

• Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes until heated through.
• Microwave: Place in a microwave-safe dish and heat on medium power for 1-2 minutes, stirring halfway through.
• Stovetop: Heat in a pan over medium heat, stirring occasionally until warmed through.

Frequently Asked Questions

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

Can I use other types of cheese instead of mozzarella?

Yes! You can substitute mozzarella with feta or goat cheese for a different flavor profile.

How do I customize my Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil?

You can add ingredients like diced cucumbers, bell peppers, or even avocado to enhance flavor and nutrition.

What is the best way to cook lentils for this salad?

Simmer them in water until tender but not mushy—about 15-20 minutes does the trick!

Can I prepare this salad ahead of time?

Definitely! Prepare the salad up to a day in advance; just hold off on adding the mozzarella until serving.

Final Thoughts

This Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is not only vibrant but also packed with flavors and nutrients. It’s an excellent option for both main dishes or sides. Don’t hesitate to customize it with your favorite veggies or proteins!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

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• Author: Dian
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil is the perfect dish to celebrate the warm months. This vibrant salad combines protein-packed lentils with sweet corn, juicy tomatoes, and creamy mozzarella, all dressed in a zesty vinaigrette. Not only does it offer a colorful presentation, but it also delivers fresh flavors that are both satisfying and nutritious. Ideal for picnics, potlucks, or a light dinner at home, this salad can be prepared quickly and enjoyed throughout the week as a meal prep option.

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Ingredients

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• 1 cup green lentils
• 2 ounces thinly sliced turkey
• 2 cups fresh corn kernels
• 2 cups grape or cherry tomatoes
• 8 ounces mini mozzarella balls
• Fresh basil leaves
• 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)

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Instructions

1. Prepare the Vinaigrette: In a jar with a tight lid, mix olive oil, vinegar, lemon juice, mustard, minced basil, garlic, salt, and pepper. Shake well.
2. Cook the Lentils: Rinse lentils in cold water. Boil 4 cups of water in a medium saucepan; add lentils and simmer for 15-20 minutes until tender. Drain and season with salt.
3. Crisp the Turkey: In a frying pan over medium heat, cook turkey slices until browned on both sides. Transfer to paper towels.
4. Assemble the Salad: In a large bowl, combine cooked lentils, corn kernels, halved tomatoes, mozzarella balls, and basil. Drizzle vinaigrette over ingredients and toss gently to combine.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Boiling, Frying
• Cuisine: American

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 350
• Sugar: 4g
• Sodium: 230mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 12g
• Protein: 18g
• Cholesterol: 30mg