- Fresh, lump crab meat
- Cherry tomatoes, quartered
- Kumato (or brown) tomatoes, quartered
- Red onion, thin sliced
- Seedless cucumber, peeled and diced
- Fresh basil
- Balsamic vinegar
- Olive oil
- Chimichurri seasoning
Combine tomatoes, onion, cucumber and basil. Toss in balsamic vinegar and olive oil. Sprinkle with salt and chimichurri seasoning to taste. Top with lump crab meat.
Check out Taste with Tori’s feature on Two Fish BYOB in Haddonfield!