Ingredients

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

Directions

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.

Nutrition information per serving: 246 cal., 14.4 g fat, 15.4 g pro., 14.3 g carbo., 250 mg sodium. — AP recipe developed by executive chef Brian Stapleton of The Carolina Inn, Chapel Hill, N.C., courtesy the Vidalia Onion Committee.