Crabmeat, Vidalia Onion and Tomato Salad

  • Yield: 4 servings


1/2cup white wine vinegar
1/4cup sugar
1pinch each: salt and pepper
1medium Vidalia onion, peeled and thinly sliced
1small cucumber, peeled and thinly sliced
1medium vine-ripe red tomato, diced
1medium vine-ripe yellow tomato, diced
12ounces fresh blue lump crabmeat, picked over to remove shell fragments
1/4cup 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