Crab, Corn & Tomato Salad

Ingredients

5 Tbsp 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 or canned/frozen corn will also work just fine)

1/8 cup chopped basil leaves

1/4 cup chopped red bell pepper

2 Tbsp finely chopped red onion

1 lb lump crabmeat (shell pieces removed)

8 (1/4" thick) slices ripe beefsteak tomato

2 cups cherry tomates, halved

Directions

Combine 3 Tbsp juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk.

Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to the reserved juice mixture; toss gently to coat.

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