Cherry Tomato and Lemon Salad

Name: Cherry Tomato and Lemon Salad
Yield: 4 servings
Ingredients: 1 2 large lemons; 1 1 tablespoon sugar; 1 1 lb cherry or grape tomatoes (3 cups), halved or, if large, quartered; 1 3 tablespoons chopped fresh chives; 1 2 teaspoons extra-virgin olive oil; 1 1/2 teaspoon salt; 1 1/4 teaspoon black pepper

From the kitchen of Carly

Bright, punchy salad where sweet cherry tomatoes meet acidic lemon segments. Fresh chives and zest sharpen everything, while a brief rest lets the flavors meld. Simple enough for weeknight dinner, elegant enough for a crowd.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 large lemons
11 tablespoon sugar
11 lb cherry or grape tomatoes (3 cups), halved or, if large, quartered
13 tablespoons chopped fresh chives
12 teaspoons extra-virgin olive oil
11/2 teaspoon salt
11/4 teaspoon black pepper

Instructions

Finely grate enough zest from 1 lemon to measure 2 teaspoons. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including all white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl.
Stir in remaining ingredients and zest, then let stand, covered, at room temperature 15 minutes (to allow flavors to develop).