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

Ingredients

• 0.3 cup basil leaves thinly sliced
• 2 inch beefsteak tomatoes ripe
• 0.1 teaspoon pepper black freshly ground
• 2 cups cherry tomatoes halved
• 0.5 teaspoon dijon mustard 
• 1 tablespoon olive oil extravirgin
• 1 cup corn kernels fresh ( 2 ears)
• 1 teaspoon honey 
• 5 tablespoons juice of lemon fresh divided
• 1 tablespoon lemon rind grated
• 1 pound lump crab meat 
• 0.3 cup bell pepper red chopped
• 2 tablespoons onion red finely chopped
• 0.3 teaspoon salt 

Equipment

• bowl
• whisk

Directions

1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture.
2. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
3. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates.
4. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.