Crabmeat, Vidalia Onion and Tomato Salad

  • Yield 4 servings

Using fresh vine ripened tomatoes is a must in this tasty crabmeat salad.


1/2 cup white wine vinegar
1/4 cup sugar
1 pinch each: salt and 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 olive oil
4 scallions, thinly sliced
4 basil leaves, julienned


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

Recipe courtesy of the Vidalia Onion Committee



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