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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- Crisp the Turkey: In a frying pan over medium heat, cook turkey slices until browned on both sides. Transfer to paper towels.
- 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