Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
INGREDIENTS
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1 tablespoon grated lemon rind
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5 tablespoons fresh lemon juice, divided
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1 tablespoon extravirgin olive oil
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1 teaspoon honey
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1/2 teaspoon Dijon mustard
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1/4 teaspoon salt
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1/8 teaspoon freshly ground black pepper
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1 cup fresh corn kernels (about 2 ears)
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1/4 cup thinly sliced basil leaves
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1/4 cup chopped red bell pepper
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2 tablespoons finely chopped red onion
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1 pound lump crabmeat, shell pieces removed
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8 (1/4-inch-thick) slices ripe beefsteak tomato
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2 cups cherry tomatoes, halved
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