Vidalia Onion, Lump Blue Crabmeat & Tomato Salad

• 12 cup white wine vinegar
• 14 cup sugar
• 1 pinch salt
• 1 pinch pepper
• 1 medium vidalia onion, peeled and thinly sliced
• 1 small cucumber, peeled and thinly sliced
• 1 medium vine-ripe tomatoes, diced
• 1 medium vine-ripe yellow tomatoes, diced
• 12 ounces fresh blue lump crabmeat, picked over to remove shell fragments
• 14 cup virgin olive oil
• 4 scallions, thinly sliced
• 4 basil leaves, julienned

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

white wine vinegar, sugar, salt, pepper, vidalia onion, cucumber, tomatoes, tomatoes, lump crabmeat, virgin olive oil, scallions, basil

Taken from www.food.com/recipe/vidalia-onion-lump-blue-crabmeat-tomato-salad-351824 (may not work)