Vidalia Onion, Lump Blue Crabmeat & Tomato Salad

Submitted by Charlotte J

"Two reasons why I'm posting this recipe, the photo of it is gorgeous and I have 20 pounds of Vidalia onions to use. Recipe by Brian Stapleton, Executive Chef, Food & Beverage Director of The Carolina Crossroads Restaurant & Bar, The Carolina Inn in Chapel Hill, North Carolina."

 

• Ready In: 15mins
• Ingredients: 12
• Serves: 4

ingredients

• 118.29 ml white wine vinegar
• 59.14 ml sugar
• 0.25 ml salt
• 0.25 ml pepper
• 1 medium vidalia onion, peeled and thinly sliced
• 1 small cucumber, peeled and thinly sliced
• 1 medium vine-ripe tomatoes, diced
• 1 medium vine-ripe yellow tomatoes, diced
• 340.19 g fresh blue lump crabmeat, picked over to remove shell fragments
• 59.14 ml virgin olive oil
• 4 scallions, thinly sliced
• 4 basil leaves, julienned

directions

1. In a large bowl combine vinegar, sugar, salt and pepper.
2. Add Vidalia Onion and cucumber slices to vinegar mixture, toss to coat.
3. Marinate for 1 to 2 hours.
4. Add tomatoes, crab meat, olive oil, scallions and basil.
5. Toss gently and adjust seasoning.
6. To serve, divide salad among four chilled plates.