Vidalia Onion, Lump Blue Crab Meat and Tomato Salad

Vidalia Onion, Lump Blue Crab Meat and

Tomato Salad

1/2 cup white wine vinegar
1/4 cup sugar
Pinch salt
Pinch 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 crab meat, picked over to remove shell fragments
1/4 cup virgin olive oil
4 scallions, thinly sliced
4 basil leaves, julienned

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

Makes 4 servings.