Yield:
Servings 4Ingredients
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
Instructions
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.
