Vidalia Onion, Lump Blue Crabmeat & Tomato Salad

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: 15 mins
• Serves: 4

Ingredients

• 1⁄2 cup white wine vinegar
• 1⁄4 cup sugar
• 1  pinch salt
• 1  pinch 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
• 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

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.