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Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil
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Indulge in the vibrant flavors of our Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil. This refreshing dish combines protein-packed lentils and tender turkey with sweet roasted corn, juicy tomatoes, and creamy mozzarella, all brought together by a zesty homemade vinaigrette. Perfect as a satisfying main course or a versatile side dish for barbecues and picnics, this salad is not only quick to prepare but also gets better with time as the flavors meld together. Enjoy this colorful mix at your next summer gathering and impress your guests with its deliciousness!

Ingredients

Scale
  • 1 cup green lentils
  • 2 ounces turkey slices
  • 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
  • 2 tablespoons red apple vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon finely minced fresh basil
  • 1/2 teaspoon crushed garlic
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste

Instructions

  1. Prepare the vinaigrette by mixing olive oil, vinegar, lemon juice, mustard, minced basil, garlic, salt, and pepper in a jar. Shake well and set aside.
  2. Rinse lentils under cool water. In a saucepan, boil 4 cups of water and add lentils. Simmer for 15-20 minutes until tender but not mushy. Drain and let cool.
  3. Crisp turkey slices in a skillet over medium heat until browned. Set aside on paper towels.
  4. In a large bowl, combine cooked lentils, corn kernels, halved tomatoes, mini mozzarella balls, and basil leaves. Drizzle with vinaigrette and toss gently.
  5. Serve immediately or refrigerate for an hour before serving for enhanced flavor.

Nutrition

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