Vidalia Onion, Crabmeat and Tomato Salad

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Salads Recipes

Yield: Servings 4

• 1/2 cup white wine vinegar
• 1/4 cup sugar
• Pinch salt
• Pinch pepper
• 1 medium Vidalia onion, peeled and thinly sliced
• 1 small cucumber, peeled and thinly sliced
• 1 medium vine-ripe red tomato, diced
• 1 medium vine-ripe yellow tomato, diced
• 12 ounces fresh blue lump crabmeat, picked over to remove shell fragments
• 1/4 cup virgin olive oil
• 4 scallions, thinly sliced
• 4 basil leaves, julienned

In a large bowl combine vinegar, sugar, salt and pepper.

Add Vidalia onion and cucumber slices to vinegar mixture, toss to coat.

Marinate for 1 to 2 hours.

When ready to serve add tomatoes, crabmeat, olive oil, scallions and basil. Toss gently and

adjust seasoning.

Divide salad among 4 chilled plates.

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