Crab, Corn And Tomato Salad With Lemon-Basil Dressing

1 Tbsp grated lemon rind

5 Tbsp fresh lemon juice, divided1 Tbsp extra virgin olive oil

1 tsp honey

½ tsp Dijon mustard

¼ tsp salt

1/8 tsp black pepper

1 cup fresh corn kernels (about 2 ears)

¼ cup thinly sliced basil leaves

¼ cup chopped red bell pepper

2 Tbsp finely chopped red onion

1 pound lump crabmeat, shell pieces removed

8 slices ripe beefsteak tomato

2 cups cherry tomatoes, halved

Combine rind, 3 Tbsp lemon juice and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1½ Tbsp juice mixture. Add remaining 2 Tbsp juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.

Arrange 2 tomato slices and ½ cup cherry tomatoes on each of 4 plates. Drizzle about 1 tsp reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.