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

You can pick up lump crabmeat from your grocery’s seafood counter. It’s an easy no-cook addition to salads, sandwiches, dips, and soups. Here, the tart dressing contrasts with the sweet corn, tomatoes, and crab.

Use vine-ripened tomatoes, fresh summer corn, and other offerings from your garden (or the local farmers’ market) for a go-to seasonal dish you’ll lean on year after year.

View Recipe: Crab, Corn, and Tomato Salad with Lemon Dressing