The sweet, mild and crisp Vidalia comes into season mid-April, and the harvest continues through mid-June with onions usually available through Labor Day.
Even when Vidalias reach the kitchen, cooks don’t need to spend much prep time dressing them up. You can layer thin rings of onion on salads. You can grill whole onions, or dip rings in batter and fry them.
Vidalia Onion, Crab and Tomato Salad
Developed by executive chef Brian Stapleton of The Carolina Inn, Chapel Hill, N.C., makes 4 servings.
Ingredients
Directions
In a large bowl combine vinegar, sugar, salt and pepper. Add Vidalia onion and cucumber slices to vinegar mixture, toss to coat. Marinate 1-2 hours. Add tomatoes, crabmeat, olive oil, green onions and basil. Toss gently and adjust seasoning. To serve, divide salad among 4 chilled plates.
