Tomato and Corn Salad with a Lemon-Basil Dressing


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


  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.
    Add remaining 2 Tbsp juice, corn, and the next 3 ingredients to remaining
    juice mixture; toss gently to coat.
  2. Arrange 2 tomato slices and ½ cup cherry tomatoes on each of 4 plates.
    Drizzle about 1 teaspoon reserved juice mixture over each serving. Top
    each serving with ¼ cup corn.

Source: adapted from Cooking Light


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