Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
Summer Lentil Salad features protein-packed lentils, roasted corn, juicy tomatoes, creamy mozzarella, fresh basil, and pan-crisped prosciutto for a healthy, vibrant main dish or a versatile side!
½cupextra virgin olive oilor another neutral-flavored oil, such as sunflower
2tablespoonsred wine vinegar
1tablespoonlemon juice
½teaspoonDijon mustard
1tablespoonfinely minced fresh basil
½teaspooncrushed/finely minced garlic
½teaspoonsalt
Freshly ground black pepperto taste
For the salad:
1cupgreen lentils
2ouncesthinly sliced prosciutto
2cupsfresh corn kernelscooked & sliced from the cob (from approximately 3 fresh ears of corn)
2cups(about 10 ounces) grape OR cherry tomatoeshalved or quartered (depending on size)
8ouncesmini fresh mozzarella ballsciliegine sized
¼cupfresh basil leavessliced in a chiffonade
Instructions
To make the vinaigrette, combine the oil, red wine vinegar, lemon juice, Dijon, minced basil, garlic, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously; set aside.
Place the lentils in a colander and rinse with cool water. In a medium saucepan, bring 4 cups of water to a boil. Add the lentils, reduce to a simmer, cover, and cook for 15 to 20 minutes or until tender but not mushy. Drain in a colander, toss with salt until seasoned to taste, and set aside to cool.
Set a large pan over medium heat and add a single layer of prosciutto. Cook 3 to 5 minutes on each side until the prosciutto starts to crisp up and turn brown around the edges. Remove to a paper-towel lined plate to cool. Cook in batches until all of the prosciutto is crisped; set aside to cool.
In a large bowl, layer the lentils, cooked corn kernels, sliced tomatoes, mini mozzarella balls, and basil. Shake the vinaigrette well and drizzle it over the salad. Gently toss to combine all of the salad ingredients. Serve immediately or refrigerate for an hour or more to allow the salad to soak up the flavors of the dressing. Just before serving, stir the salad and crumble the prosciutto over the top.
Notes
Lentils should always be seasoned with salt after they are cooked. Adding salt to the cooking water can cause lentils to become tough.
Watch the lentils very closely as they near the end of their cooking time. They can go from a perfect consistency to mushy very quickly, and for this salad, you want them to be tender but not overly soft and falling apart.
If you plan on chilling the salad, wait until just before serving to cook and add the prosciutto.
You may use frozen (thawed) corn if you don't have fresh.