Tomato and Corn Salad with a Lemon-Basil Dressing

Ingredients

• 1 Tbsp grated lemon rind
• 5 Tbsp fresh lemon juice, divided
• 1 Tbsp extra virgin olive oil
• 1 tsp honey
• ½ tsp Dijon mustard
• ¼ tsp salt
• 1/8 tsp freshly ground 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
• 8 (1/4-inch thick) slice ripe beefsteak tomato
• 2 cups cherry tomatoes, halved

Preparation:

1. Combine rind, 3 Tbsp juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 ½ Tbsp juice mixture.
2. Add remaining 2 Tbsp juice, corn, and the next 3 ingredients to remaining juice mixture; toss gently to coat.
3. Arrange 2 tomato slices and ½ cup cherry tomatoes on each of 4 plates.
4. Drizzle about 1 teaspoon reserved juice mixture over each serving.
5. Top each serving with ¼ cup corn.

Source: adapted from Cooking Light