Ingredients

1. 1/2 cup white wine vinegar
2. 1/4 cup sugar
3. Pinch salt
4. Pinch pepper
5. 1 medium Vidalia® onion, peeled and thinly sliced
6. 1 small cucumber, peeled and thinly sliced
7. 1 medium vine-ripe red tomato, diced
8. 1 medium vine-ripe yellow tomato, diced
9. 12 ounces fresh blue lump crabmeat, picked over to remove shell fragments
10. 1/4 cup virgin olive oil
11. 4 scallions, thinly sliced
12. 4 basil leaves, julienned

Directions

1. 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, crabmeat, olive oil, scallions, and basil. Toss gently and adjust seasoning.
2. To serve, divide salad among four chilled plates.