Zucchini and Lentil Salad with Mozzarella

The importance of a good summer salad cannot be overstated. One that is filling enough to be called a meal, but light enough that you can still gorge on watermelon afterwards. One that is snappy and bright and brimming with summer produce, and easily transportable for potlucks and picnics and barbecues. I’ve got a few in the archives (these are my faves) but whenever I see a new one, I jump.

And obviously, any salad that features lightly browned cubes of zucchini, a tangy Dijon dressing and — the pièce de résistance — a fat ball of creamy mozzarella cheese, later cut into chunks that melt ever so slightly into the still-warm lentils, is a keeper. The inspiration comes from Smitten Kitchen, and had to be adjusted for convenience (I hate when herbs languish in my fridge so sorry basil vinaigrette, you’ve been replaced), and for availability (Whole Foods was out of burrata asdf;asdfka;sdfkj).

But even with those tweaks, the spirit of the salad is one I could eat all summer long … or whatever two or three weeks we have left SOB. It checks off all those “good summer salad” boxes and tastes even better the next day. And if you run out of mozz, it tastes just as good with a fried egg on top. Def one for the archives.

Zucchini and Lentil Salad with Mozzarella

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Print Recipe

Ingredients

Scale 1x2x3x

For the lentils

• 1–1/2 cups dried green lentils
• 3 sprigs thyme
• 1 tablespoon olive oil
• 2 medium zucchinis (about 6 ounces each), diced
• 1 shallot, diced
• 2 medium garlic cloves, minced
• a hefty pinch of red pepper flakes
• Salt and freshly ground black pepper

For the mustard vinaigrette

• 1 scant tablespoon Dijon mustard
• juice of one lemon
• 1/4 cup olive oil
• lots of freshly cracked black pepper

To finish

• 2 4-ounce balls of fresh mozzarella, sliced into 1-inch thick slices (or burrata, see note)
• olive oil, for drizzling
• sea salt and freshly cracked black pepper

Cook Mode

Instructions

1. Cook the lentils: Pick over and rinse lentils. Place them in a medium saucepan with three cups of water and the sprigs of thyme. Bring to a boil, then lower the heat and simmer the lentils 20-25 minutes, until they are firm-tender. Season with salt, stir and then drain, rinse under cold water and set aside.
2. Meanwhile, make the vinaigrette: In a small bowl, combine the mustard, lemon juice, olive oil and pepper. Whisk vigorously until the dressing comes together.
3. In a large saute pan, heat 1 tablespoon olive oil over medium heat. Add the zucchini, shallots, salt and pepper and cook, stirring frequently, until the zucchini have just started to brown, about 10 minutes. Add the garlic and cook for an additional minute or two.
4. Add the cooked lentils back to pan and stir to mix. Toss in the dressing so that it coats the lentils and zucchini. Transfer to a large wide serving bowl.
5. Place the sliced mozzarella on top and let it rest for a minute or two, so that it just starts to melt. Drizzle with olive oil, and sprinkle kosher salt and freshly ground black pepper. Serve immediately.

Notes

• If you plan to make this ahead, do everything up to step 4. Then pack away the lentil salad and wait until just before serving to top with the mozz. You won’t get that slight melt, but desk lunch never looked so good.

Nutrition

• Serving Size: 4