Vidalia Onion and Lump Blue Crab Salad

This is a Paula Deen Recipe

Ingredients

• 1/2 cup white wine vinegar
• 1/4 cup sugar
• 1 pinch salt
• 1 pinch pepper
• 1 medium Vidalia onion, (or other sweet onion) thinly sliced
• 1 medium cucumber, peeled. seeded and thinly sliced
• 1 medium tomato, diced
• 1 medium yellow tomato, diced
• 1 lb fresh lump blue crabmeat, picked clean of shells
• 1/4 cup virgin olive oil
• 4 green onions, thinly sliced
• 4 large basil leaves, chopped
• lettuce, for serving, optional

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Preparation

In a large bowl, whisk together the vinegar, sugar, salt and pepper. Add the Vidalia onion and cucumber. Marinate for 1 to 2 hours at room temperature.

To the bowl, add the tomatoes, crabmeat, olive oil, green onions and basil. Toss gently. Serve on a bed of lettuce or drain slightly and serve "naked".