Ingredients
1
lb cherry or grape tomatoes (3 cups), halved or, if large, quartered
3
tbsp chopped fresh chives
2
tsp extra-virgin olive oil
Directions
1.
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.
2.
Stir in remaining ingredients and zest, then let stand, covered, at room temperature 15 minutes (to allow flavors to develop).
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