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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 delightful dish that showcases the best of seasonal produce. This vibrant salad features protein-rich lentils paired with sweet roasted corn, juicy tomatoes, creamy mozzarella, and fragrant basil, creating a refreshing medley of flavors. Topped with crispy turkey slices for added texture, this dish is perfect for picnics, barbecues, or as a light main course. With its bright colors and satisfying taste, it’s a crowd-pleaser that’s both nutritious and easy to prepare.

Ingredients

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  • 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)
  • 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)

Instructions

  1. In a jar with a tight-fitting lid, combine the olive oil, red apple vinegar, lemon juice, Dijon mustard, minced basil, garlic, salt, and pepper. Shake vigorously until all ingredients are well mixed. Set aside.
  2. Rinse the lentils in a colander under cool water. In a medium saucepan, bring 4 cups of water to a boil. Add the rinsed lentils to the boiling water. Reduce heat to simmer and cover. Cook for 15 to 20 minutes or until tender but not mushy. Drain in a colander and toss with salt until seasoned to taste. Allow to cool.
  3. Heat a large non-stick skillet over medium heat. Add a single layer of turkey slices to the pan. Cook for 3 to 5 minutes on each side until they start to crisp up and turn brown around the edges. Remove from pan and place on a paper towel-lined plate to cool. Repeat until all slices are cooked.
  4. In a large mixing bowl, layer the cooled lentils, cooked corn kernels, sliced tomatoes, mini mozzarella balls, and chiffonade basil leaves. Shake the vinaigrette well again and drizzle it over the salad mixture. Gently toss everything together until all ingredients are combined. Serve immediately or refrigerate for an hour or more for flavors to meld together before serving.

Nutrition

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

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