Vidalia Onion and Lump Blue Crab Salad | Paula Deen

Ingredients

• 1/2 cup white wine vinegar
• 1/4 cup sugar
• 1 pinch salt
• 1 pinch Black 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