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


Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
With a full pound of crabmeat, this is a luxurious dish that captures the fresh flavors of summer. It’s a great way to highlight heirloom tomatoes from your local farmer’s market or, even better, your own garden. A cold soup like vichyssoise or cucumber soup (or gazpacho, if you’re a real tomato lover) makes a perfect pairing.

Ingredients

  • 1 tablespoon grated lemon rind
  • 5 tablespoons fresh lemon juice, divided
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon 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 tablespoons finely chopped red onion
  • 1 pound lump crabmeat, shell pieces removed
  • 8 (1/4-inch-thick) slices ripe beefsteak tomato
  • 2 cups cherry tomatoes, halved

Preparation

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