Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

INGREDIENTS

1 tbsp

grated lemon rind

5 tbsp

fresh lemon juice, divided

1 tbsp

extravirgin olive oil

1 tsp

honey

1/2 tsp

Dijon mustard

1/4 tsp

salt

1/8 tsp

freshly ground black pepper

1 cup

fresh corn kernels (about 2 ears)

1/4 cup

thinly sliced basil leaves

1/4 cup

chopped red bell pepper

2 tbsp

finely chopped red onion

1 lb

lump crabmeat, shell pieces removed

(1/4-inch-thick) slices ripe beefsteak tomato

2 cups

cherry tomatoes, halved