Recipe: The Carolina Inn Vidalia Onion, Lump Blue Crabmeat and Tomato Salad

VIDALIA ONION, LUMP BLUE CRABMEAT 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 crabmeat, 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.

WHEN READY TO SERVE:
Add tomatoes, crabmeat, olive oil, scallions and basil. Toss gently and adjust seasoning. Divide salad among 4 chilled plates.

Servings: 4
Adapted from source: Executive Chef Brian Stapleton of The Carolina Inn, Chapel Hill, N.C., courtesy the Vidalia Onion Committee