Dig into a plate of this stunning tomato and crab salad tossed in a cool, light dressing.
We are on the cusp of Virginia tomato season, therefore, should you happen to ask me what I ate recently, the answer is going to be tomato-something. During summer I find myself really simplifying meals. The produce available is so flavorful and beautiful by itself we try to flavor pair, not cover up. In fact, one of the ways we define our cooking style is ‘simple when best, complex when worth it’. Summer is best for simple.
This crab salad is exactly what I crave with a side of good bread and a glass of wine. It’s light with bites of everything good to stab on one fork-full. 
Now when it comes to crab, I’m certainly no expert (I may live close to Maryland, but I am 100% a non-Chesapeake bay Virginia girl). Crab feasts are becoming more and more of a thing as we get older since it’s the perfect excuse to drink beer or a lot of wine outside on summer nights with friends (and feel like your hands are burning from Old Bay by 9 PM). You could absolutely do this recipe with some leftover crab meat from the night before, but it won’t be as light as if you start with un-seasoned crab. If you do go the seasoned crab route, I recommend pairing it with some cubes of bread and turning it into a heartier panzanella.
Click here for the dressing recipe.
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Summer Tomato and Crab Salad
- Total Time: 10 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Sweet crab meat and juicy tomatoes mingle in a light, bright salad. Perfect for a summer lunch or light dinner.
Ingredients
- 1/8 tsp pink pepercorn salt
- 227 g (8 oz) jumbo lump crab meat
- 1/4 small red onion
- 1 loose handful of watercress
- 178 ml (3/4 cup) cherry tomatoes
Instructions
- Whisk sugar, vinegar, olive oil, and garlic together in a bowl.
- Add crab meat and toss to combine.
- Cut tomatoes, watercress, and onion, then plate.
- Add crab.
- Sprinkle with salt and pepper.
Notes
- For best flavor, use high-quality, fresh lump crab meat.
- If you don’t have pink peppercorn salt, regular sea salt and freshly cracked black pepper are a good substitute.
- Store leftover salad in an airtight container in the refrigerator for up to 24 hours. The tomatoes may release some liquid.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 20
- Cholesterol: 100
Frequently Asked Questions
What type of crab is best for the Summer Tomato and Crab Salad?
It’s recommended to use un-seasoned crab for a lighter taste, but leftover seasoned crab can work if you prefer a heartier dish.
What kind of tomatoes should I use for this salad?
Using fresh, ripe Virginia tomatoes is ideal during the summer season, as they are flavorful and enhance the salad’s simplicity.
How do I make the dressing for the Summer Tomato and Crab Salad?
You can find the dressing recipe linked in the blog post, which complements the fresh ingredients without overpowering them.
