Vidalia® Onion, Lump Blue Crabmeat & Tomato Salad

A taste of the sea combined with a taste of the garden makes this salad a unique side dish.

  • ½ c. white wine vinegar
  • ¼ c. sugar
  • Salt & pepper, to taste
  • 1 Medium RealSweet® 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 oz. Fresh blue lump crabmeat, picked over to remove shell fragments
  • ¼ c. Olive oil
  • 4 Scallions, thinly sliced
  • 4 Basil leaves, julienned
  1. In a large bowl combine vinegar, sugar, salt and pepper.
  2. Add onion and cucumber slices to vinegar mixture, toss to coat.
  3. Add tomatoes, crabmeat, olive oil, scallions and basil. Toss gently and adjust seasoning.

Prep Time

30 minutes

Cook Time

10 minutes